Meyer Lemon Tart with Crispy Coconut Crust
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.
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.
Notes
Meyer Lemon Curd recipe from Martha Stewart.