LEMON & TOASTED COCONUT TART

1
Nancy J. Patrykus

By
@Finnjin

I served this delicious tart treat at our bi-weekly Canasta party.
Luckily I had copies of this delightful,refreshing desert recipe ready for my card playing buddies!
The easy home toasted coconut is an added taste plus.
I am sure it will be a hit at your home also.
This recipe was given to me awhile back from a new friend I met in a grocery store Wyoming!
It is a treasure, and a keeper.
5-4-12

Rating:
★★★★★ 1 vote
Comments:
Serves:
6-8
Prep:
10 Min
Cook:
45 Min
Method:
Bake

Ingredients

1/2
pkg. refrigerated pie crust
2
large fresh lemons
6
eggs, slightly beaten
1- 3/4 to2 c
sugar
1/2 c
melted butter
1 c
shredded coconut,-- toasted : see recipe below
cool-whip

How to Make LEMON & TOASTED COCONUT TART

Step-by-Step

  • 1Pre-heat oven to 350F.
    Then toast shredded coconut. Recipe at the bottom.
    Next fit pie crust into a 10 inch pie plate.
    trim edges.
  • 2Zest or grate peel from lemons,set aside.
    Juice both lemons into a bowl.
    Strain juice to measure 1/4 cup of juice.
  • 3Combine lemon peel,lemon juice,eggs and sugar into a blender.
    Cover and blend for 1 minute.Scrape down sides.
    Add melted butter,blend 30 seconds.
    Pour mixture into pastry shell.
  • 4Bake 45 minutes, till set.
    Cool on a wire rack.
    Serve topped with toasted coconut,and cool whip on the side if desired
  • 5Sprinkle shredded coconut on to a ungreased cookie pan,
    in a single layer.
    Place in the 350 degree oven and time for 5 minutes.
    Watch carefully and stir once or twice with a spatula.
    When it is a light brown in color, remove pan immediately, let cool before putting on top of your tart.
    Serve with cool whip on the side if desired.

Printable Recipe Card

About LEMON & TOASTED COCONUT TART

Course/Dish: Pies, Fruit Desserts
Main Ingredient: Fruit
Regional Style: American
Other Tag: Quick & Easy
Hashtags: #coconut, #lemon, #tart