Bright, sunny, and so divine, these Meyer Lemon Tarts with Crispy Coconut Crust are delicious! Coconut cookies form a delectable crispy crust, which holds a sweet and tart Meyer lemon curd filling.
Dessert Fit For Spring
Lemon-flavored desserts have always been one of my favorite. They’re sweet, tart, and normally have a dense and buttery crust accompanying them. This Meyer Lemon Tart with Crispy Coconut Crust is no exception!
Lemon desserts are delicious any time of year, but particularly in the Spring, when Meyer lemons are readily available, I love making this recipe. Read on to learn how to make this mouthwatering dessert.
What Are Meyer Lemons?
Meyer lemons have distinctive dark yellow (almost orange) skin. They’re smaller than conventional lemons and also tend to be more round than their oblong cousins. Meyer lemons are technically a cross between citron (the original citrus from which much of the citrus fruit we use today originates) and a pomelo and mandarin hybrid.
Meyer lemons are sweeter than conventional lemons, making them excellent options for dessert recipes. They’re most readily available between November and May.
How To Make A Meyer Lemon Tart
The filling of a lemon tart is simply lemon curd. What is lemon curd, you may be wondering? Lemon curd is a thick, custard-like spread that is traditionally made with eggs, sugar, and citrus juice and zest. It’s delightful on its own, but also makes a wonderful filling for a tart!
This lemon curd filling is truly satiating. It packs a pucker, which is offset nicely by the crispy coconut crust. Coconut cookies are crushed and mixed with melted butter and a small amount of sugar. This mixture is then pressed into mini tart pans (you can opt to use a full size, too!), and parbaked, which simply means it’s baked before the filling is added. Doing this allows the crust to crisp up which is exactly what you want in the perfect tart!
If coconut isn’t a flavor you prefer, you can easily swap in vanilla wafer cookies or even graham crackers instead.
Springtime Sweetness
In conclusion, this Meyer Lemon Tart with Cripsy Coconut Crust might just be the only dessert to usher Spring in properly! If you like lemon desserts as much as I do, you’re going to love this recipe. If you make it be sure to let me know what you think!
Meyer Lemon Tart with Crispy Coconut Crust
Equipment
- 6 Mini Tart Pans
Ingredients
For the Crispy Coconut Crust:
- 2 cups crispy coconut cookies, see note for a suggestion
- 6 Tbsp butter
- 2 tsp coconut sugar
For the Meyer Lemon Curd:
- 2 eggs, plus three egg yolks
- 1/4 cup sugar, plus 2 tablespoons
- 1/4 tsp cornstarch
- 3 Meyer lemons, zested and juiced
- 6 Tbsp unsalted butter, cut into small pieces
Instructions
For the Crispy Coconut Crust:
- Preheat oven to 375.
- Pulse cookies in a food processor until small crumbs form, and cookies resemble sand.
- Add butter to a medium saucepan set over medium-low heat, until melted.
- Add sugar and cookie crumbs, stirring to combine.
- Press mixture evenly between 6 mini tart pans. Press the mixture into the pan and up the sides, compacting it as you work. Using the bottom of a drinking glass or measuring cup works well for this.
- Place on a baking sheet and bake for 10 minutes until lightly crisped.
For the Meyer Lemon Curd:
- In a medium saucepan, combine eggs, yolks, sugar, cornstarch, lemon zest, and juice. Whisk to combine.
- Continue whisking constantly over medium heat until curd is thickened and coats the back of a spoon. Remove from heat and add butter one piece at a time, stirring to combine.
- Divide mixture evenly between mini tarts, smoothing top with a knife or spoon.
- Bake until the lemon curd is slightly puffed up and set, about 30 minutes. Allow to cool before serving.