Lemon and coconut for Thanksgiving? Absolutely! We already know those cool, refreshing flavors are amazing whipped up in a summer pie, but they’re also just as scrumptious baked into a warm, Thanksgiving tart. Yum.
1cup Granulated Sugar
1tbsp Lemon Zest
1/4cup Fresh Lemon Juice
3tbsp Orange Marmalade
1tbsp All Purpose Flour
1/2cup Heavy Cream
1tsp Vanilla Extract
1 1/4cup Sweetened Flaked Coconut
1package Pie Crust
Whisk together butter, 1/2 c. sugar, and lemon zest in a medium microwave-safe bowl until blended.
Add 2 eggs, one at a time, whisking until blended. Gradually whisk in lemon juice until blended (mixture will look curdled).
Microwave at high 2 minutes, whisking at 1 minute intervals. Microwave, stirring at 30 second intervals, 1 to 2 minutes more or until mixture thickens.
Place plastic wrap directly on warm curd (to prevent a film from forming), and chill 4 hours or until firm.
Heat oven to 425 degrees F.
Unroll piecrusts; stack on a lightly floured surface. Roll stacked piecrusts into a 13-inch circle.
Fit piecrusts into a 10-inch deep-dish tart pan with removable bottom; press into fluted edges, and trim along edges.
Line piecrust with parchment paper, and fill with pie weights or dried beans; place pan on baking sheet. Bake 12 minutes. Remove weights and parchment paper, and bake 8 more minutes.
Cool completely on a wire rack (about 15 minutes). Reduce oven temperature to 350 degrees F.
Brush marmalade on bottom of piecrust; sprinkle with rosemary.
Spoon chilled lemon mixture over marmalade.
Whisk together flour, salt, and remaining 1/2 cup sugar in a large bowl. Add cream, vanilla, and remaining 3 eggs and whisk until blended. Stir in coconut; carefully pour over lemon mixture in tart shell.
Bake at 350 degrees F for 45 to 50 minutes or until center is set.
Remove from oven and cool completely on a wire rack (about 1 hour). Top with coconut.