Lemon Coconut Macaroon Tart
A chewy coconut macaroon crust cradles a tangy lemon filling in one easy press-in tart.
Dietary
Vegetarian, Pescatarian, Wheat free, Halal, Kosher
Allergens
Dairy, Eggs, Tree nuts
This tart swaps a traditional pastry crust for a toasted coconut macaroon shell, pressed into the pan and baked until golden before being filled with a tangy, custardy lemon curd. It slices cleanly once chilled, offering a chewy, nutty base against a bright, tart filling. Serve it after dinner or alongside tea, especially in spring or summer when citrus desserts feel most at home.
Ingredients
- 3 cups sweetened shredded coconut
- 2 large egg whites
- 1/3 cup granulated sugar
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 4 large eggs
- 1 cup granulated sugar
- 2/3 cup fresh lemon juice
- 2 tablespoons lemon zest
- 6 tablespoons unsalted butter, cut into pieces
- 1/8 teaspoon salt
- 2 tablespoons toasted coconut flakes, for garnish
Method
-
Preheat the oven to 325°F. Lightly grease a 9-inch tart pan with a removable bottom.
-
In a large bowl, combine the shredded coconut, egg whites, sugar, salt, and vanilla extract until evenly moistened.
-
Press the coconut mixture firmly and evenly into the bottom and up the sides of the tart pan.
-
Bake the crust until golden brown at the edges.
-
Remove the crust from the oven and let it cool while preparing the lemon filling.
-
In a medium saucepan, whisk together the eggs, sugar, lemon juice, lemon zest, and salt until smooth.
-
Cook over medium-low heat, whisking constantly, until the mixture thickens and coats the back of a spoon.
-
Remove from heat and whisk in the butter, a few pieces at a time, until fully melted and the curd is smooth.
-
Strain the curd through a fine-mesh sieve into a bowl to remove the zest and any cooked egg bits.
-
Pour the warm lemon curd into the cooled coconut macaroon crust, spreading it evenly to the edges.
-
Refrigerate the tart uncovered until the filling is fully set.
-
Sprinkle the toasted coconut flakes over the surface, slice, and serve chilled.
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Lemon Coconut Macaroon Tart
This tart swaps a traditional pastry crust for a toasted coconut macaroon shell, pressed into the pan and baked until golden before being filled with a tangy, custardy lemon curd. It slices cleanly once chilled, offering a chewy, nutty base against a bright, tart filling. Serve it after dinner or alongside tea, especially in spring or summer when citrus desserts feel most at home.
4 hr 8 slices 365 cal
Ingredients
- 3 cups sweetened shredded coconut
- 2 large egg whites
- 1/3 cup granulated sugar
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 4 large eggs
- 1 cup granulated sugar
- 2/3 cup fresh lemon juice
- 2 tablespoons lemon zest
- 6 tablespoons unsalted butter, cut into pieces
- 1/8 teaspoon salt
- 2 tablespoons toasted coconut flakes, for garnish
Method
- 1
Preheat the oven to 325°F. Lightly grease a 9-inch tart pan with a removable bottom.
- 2
In a large bowl, combine the shredded coconut, egg whites, sugar, salt, and vanilla extract until evenly moistened.
- 3
Press the coconut mixture firmly and evenly into the bottom and up the sides of the tart pan.
- 4
Bake the crust until golden brown at the edges.
- 5
Remove the crust from the oven and let it cool while preparing the lemon filling.
- 6
In a medium saucepan, whisk together the eggs, sugar, lemon juice, lemon zest, and salt until smooth.
- 7
Cook over medium-low heat, whisking constantly, until the mixture thickens and coats the back of a spoon.
- 8
Remove from heat and whisk in the butter, a few pieces at a time, until fully melted and the curd is smooth.
- 9
Strain the curd through a fine-mesh sieve into a bowl to remove the zest and any cooked egg bits.
- 10
Pour the warm lemon curd into the cooled coconut macaroon crust, spreading it evenly to the edges.
- 11
Refrigerate the tart uncovered until the filling is fully set.
- 12
Sprinkle the toasted coconut flakes over the surface, slice, and serve chilled.