Lemon Coconut Tart
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.


  • 1/4cup


  • 1cup

    Granulated Sugar

  • 1tbsp

    Lemon Zest

  • 5large


  • 1/4cup

    Fresh Lemon Juice

  • 3tbsp

    Orange Marmalade

  • 1/4tsp


  • 1tbsp

    All Purpose Flour

  • 1/2cup

    Heavy Cream

  • 1tsp

    Vanilla Extract

  • 1 1/4cup

    Sweetened Flaked Coconut

  • 1package

    Pie Crust
  1. Whisk together butter, 1/2 c. sugar, and lemon zest in a medium microwave-safe bowl until blended.
  2. Add 2 eggs, one at a time, whisking until blended. Gradually whisk in lemon juice until blended (mixture will look curdled).
  3. 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.
  4. Place plastic wrap directly on warm curd (to prevent a film from forming), and chill 4 hours or until firm.
  5. Heat oven to 425 degrees F.
  6. Unroll piecrusts; stack on a lightly floured surface. Roll stacked piecrusts into a 13-inch circle.
  7. Fit piecrusts into a 10-inch deep-dish tart pan with removable bottom; press into fluted edges, and trim along edges.
  8. 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.
  9. Cool completely on a wire rack (about 15 minutes). Reduce oven temperature to 350 degrees F.
  10. Brush marmalade on bottom of piecrust; sprinkle with rosemary.
  11. Spoon chilled lemon mixture over marmalade.
  12. 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.
  13. Bake at 350 degrees F for 45 to 50 minutes or until center is set.
  14. Remove from oven and cool completely on a wire rack (about 1 hour). Top with coconut.