Lemon Coconut Tart
Sept 2, 2021 23:21:51 GMT -5
Post by maybetoday on Sept 2, 2021 23:21:51 GMT -5
Lemon Coconut Tart
Serves 6-8
35 minutes active, 2 hours inactive
INGREDIENTS
For the tart:
1 9-inch pie crust, store bought or homemade
1/2 cup granulated sugar
1/3 cup all-purpose flour
1/2 cup milk
1/2 cup (1 stick) butter, melted
1/2 cup shredded coconut
3 egg yolks, room temperature
1/2 teaspoon coconut extract
1/2 teaspoon salt
2 tablespoons lemon juice
Zest from one lemon
For the meringue:
3 egg whites, room temperature
1/3 cup granulated sugar
1/2 teaspoon vanilla extract
1/2 teaspoon cream of tartar
PREPARATION
Preheat oven to 425°F. Roll out dough (if needed) and place crust in a 9-inch tart pan, trimming the top edges. Line with foil or parchment paper and fill with pie weights, dried beans, or uncooked rice.
Bake until edges are just turning golden brown, about 15 minutes. Remove weights and foil or parchment and cook 3 minutes more. Set crust aside to cool and reduce oven temperature to 325°F.
In a large saucepan over medium heat, combine the flour, sugar, salt, butter, milk, and egg yolks. Cook until thick, whisking constantly. Remove from heat. Stir in coconut extract, lemon juice, lemon zest, and shredded coconut. Pour into baked pie shell and set aside.
Now, make the meringue. Beat egg whites, vanilla, and cream of tartar with an electric mixer until soft peaks form. Gradually add sugar, 1 tablespoon at a time, while beating on high. Continue beating until stiff, glossy peaks form and sugar is dissolved.
Spread meringue over hot tart filling, making sure that edges are sealed. Bake until top is golden, about 10-12 minutes. Chill in refrigerator completely before serving.
link
Serves 6-8
35 minutes active, 2 hours inactive
INGREDIENTS
For the tart:
1 9-inch pie crust, store bought or homemade
1/2 cup granulated sugar
1/3 cup all-purpose flour
1/2 cup milk
1/2 cup (1 stick) butter, melted
1/2 cup shredded coconut
3 egg yolks, room temperature
1/2 teaspoon coconut extract
1/2 teaspoon salt
2 tablespoons lemon juice
Zest from one lemon
For the meringue:
3 egg whites, room temperature
1/3 cup granulated sugar
1/2 teaspoon vanilla extract
1/2 teaspoon cream of tartar
PREPARATION
Preheat oven to 425°F. Roll out dough (if needed) and place crust in a 9-inch tart pan, trimming the top edges. Line with foil or parchment paper and fill with pie weights, dried beans, or uncooked rice.
Bake until edges are just turning golden brown, about 15 minutes. Remove weights and foil or parchment and cook 3 minutes more. Set crust aside to cool and reduce oven temperature to 325°F.
In a large saucepan over medium heat, combine the flour, sugar, salt, butter, milk, and egg yolks. Cook until thick, whisking constantly. Remove from heat. Stir in coconut extract, lemon juice, lemon zest, and shredded coconut. Pour into baked pie shell and set aside.
Now, make the meringue. Beat egg whites, vanilla, and cream of tartar with an electric mixer until soft peaks form. Gradually add sugar, 1 tablespoon at a time, while beating on high. Continue beating until stiff, glossy peaks form and sugar is dissolved.
Spread meringue over hot tart filling, making sure that edges are sealed. Bake until top is golden, about 10-12 minutes. Chill in refrigerator completely before serving.
link