Lemon Tart with Coconut Crust
You can never have too many dessert recipes, so give Lemon Tart with Coconut Crust Head to the store and pick up sugar-cookie crumbs, butter, sugar, and a few other things to make it today. From preparation to the plate, this recipe takes about 30 minutes.
Make curd: In a pan, whisk yolks, zest, juice, sugar and salt. Cook over medium heat, whisking constantly, until mixture thickens, 8 to 10 minutes.
Remove from heat; whisk in butter, one piece at a time, until melted. Strain into a bowl. Cover with plastic wrap, pressing directly onto surface of curd. Refrigerate at least 4 hours.
Make crust: Stir coconut, crumbs and butter until blended. Firmly press onto bottom and up sides of a 10-inch tart pan. Chill 30 minutes.
Bake crust until golden, 15 to 20 minutes.
Remove tart from pan; slice and serve.