LEMON & TOASTED COCONUT TART

By Nancy J. Patrykus
@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:

9 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.