LEMON & TOASTED COCONUT TART
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...
Provided by Nancy J. Patrykus
Categories Fruit Desserts
Time 55m
Number Of Ingredients 7
Steps:
- 1. Pre-heat oven to 350F. Then toast shredded coconut. Recipe at the bottom. Next fit pie crust into a 10 inch pie plate. trim edges.
- 2. Zest or grate peel from lemons,set aside. Juice both lemons into a bowl. Strain juice to measure 1/4 cup of juice.
- 3. Combine 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.
- 4. Bake 45 minutes, till set. Cool on a wire rack. Serve topped with toasted coconut,and cool whip on the side if desired
- 5. Sprinkle 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.
LEMON AND TOASTED-COCONUT MERINGUE PIE
Steps:
- For crust:
- Blend flour, coconut, and salt in processor. Add butter and cut in, using on/off turns, until mixture resembles coarse meal. Whisk egg yolk and 2 tablespoons ice water in small bowl to blend. Add to processor and blend until mixture begins to clump together, adding more ice water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap in plastic; chill 2 hours. (Can be made 2 days ahead. Keep chilled. Soften slightly at room temperature before rolling.)
- Roll out dough on floured surface to 13-inch round. Transfer to 10-inch-diameter glass pie dish. Fold overhang under; crimp decoratively. Pierce crust all over with fork; freeze 30 minutes.
- Preheat oven to 375°F. Line crust with foil; fill with dried beans or pie weights. Bake until crust is set, about 20 minutes. Remove foil and beans. Bake until crust is pale golden, about 15 minutes longer. Cool completely on rack.
- For filling:
- Preheat oven to 300°F. Whisk sugar and cornstarch in heavy medium saucepan to blend. Whisk in yolks, whole eggs, lemon juice, and salt. Whisk over medium heat until mixture thickens and just begins to boil around edges, about 6 minutes. Add butter; whisk until smooth. Cool 10 minutes. Pour warm filling into crust.
- For meringue:
- Using electric mixer, beat egg whites in large bowl until foamy. Add cream of tartar and 1 tablespoon powdered sugar and beat until soft peaks form. Beat in remaining sugar, 1 tablespoon at a time, then beat until stiff glossy peaks form, about 7 minutes. Gently fold 3/4 cup toasted coconut into meringue. Spread coconut meringue over warm filling, covering completely, sealing meringue to crust edges and mounding in center.
- Bake pie 30 minutes. Reduce oven temperature to 275°F; bake 30 minutes longer. Sprinkle remaining 1/4 cup toasted coconut over pie; continue to bake until meringue is light golden brown and set when pie is shaken slightly, about 15 minutes longer. Transfer pie to rack and cool completely, about 4 hours. (Can be made 1 day ahead. Refrigerate uncovered.)
CLASSIC LEMON TART WITH COCONUT-ALMOND CRUST
Provided by Valerie Bertinelli
Categories dessert
Time 4h15m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- For the coconut-almond crust: Preheat the oven to 350 degrees F. Place the coconut on a baking sheet and toast in the oven until golden brown, about 3 minutes. Let cool. Set aside 2 tablespoons of the coconut for garnishing the tart.
- Combine the remaining 2 tablespoons cooled toasted coconut, the all-purpose flour, almond flour and salt in a medium bowl; set aside. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar until light and fluffy, about 2 minutes. Add the almond extract and egg and beat until combined, scraping down the sides of the bowl as needed. Add the flour mixture and beat on low speed until all of the dry ingredients are just incorporated, about 30 seconds. Form the dough into a disc and press it evenly into the bottom and up the sides of a 10-inch nonstick tart pan with removable bottom; if necessary, use a piece of plastic wrap to help keep the dough from sticking. Refrigerate the tart shell until firm, about 1 hour, or freeze for 30 minutes.
- Preheat the oven again to 350 degrees F.
- Line the tart shell with aluminum foil and fill with pie weights. Place the tart shell on a baking sheet and bake until the edges of the crust are barely golden, about 15 minutes. Carefully remove the foil and weights and continue to bake until the crust is golden brown all over, about 20 minutes. Cool completely, then gently remove the tart shell from the pan and onto a plate.
- For the lemon curd filling: Melt the butter in a large microwave-safe bowl, using the butter paper to make sure the butter does not splatter, usually about a minute on 40 percent power. Then, add the sugar and salt and whisk together. Add the whole eggs and egg yolk and whisk again. Add the lemon zest and juice and whisk well. Microwave for 1 minute. Remove carefully and whisk. Continue to microwave in 1-minute intervals, whisking after each minute, until the mixture is thick. It usually takes between 2 to 5 minutes, depending on the microwave. Note that the mixture will get thin before it gets thick.
- Carefully remove the bowl from the microwave and push the curd through a fine-mesh sieve into another bowl. Press a piece of plastic wrap directly onto the surface of the curd and refrigerate until set, at least 2 hours.
- For the whipped cream: Place the whipping cream, sugar, vanilla and salt in the bowl of a stand mixer fitted with the whisk attachment and whip until soft peaks form.
- To assemble the tart: Pour the lemon curd into the tart shell and spread evenly. Place the whipped cream in a piping bag fitted with a plain tip and pipe a border around the edge of the crust. Sprinkle with the reserved toasted coconut. Allow the tart to chill in the refrigerator for at least 2 hours before slicing.
LEMON CAKE WITH TOASTED COCONUT
This lemon-coconut cake is super moist and yummy. It is delicious with any type of fresh berry such as blueberries, raspberries, or strawberries.
Provided by Karen Brady Pastore
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 55m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch pan. Spread coconut on a baking sheet.
- Bake in the preheated oven until lightly toasted, about 5 minutes. Remove and let cool while you prepare the cake. Leave the oven on.
- Combine flour, baking powder, baking soda, and salt in a large bowl.
- Whisk eggs and sugar together in another large bowl until very well combined. Stir in milk, oil, lemon zest, lemon juice, and vanilla extract; mix until well combined. Fold in dry ingredients and add coconut. Pour into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 35 to 40 minutes.
Nutrition Facts : Calories 436.7 calories, Carbohydrate 48.7 g, Cholesterol 50.1 mg, Fat 25 g, Fiber 1.8 g, Protein 5.3 g, SaturatedFat 7 g, Sodium 104.1 mg, Sugar 31.5 g
More about "lemon toasted coconut tart recipes"
LEMON-COCONUT TARTS RECIPE | MYRECIPES
Web Aug 15, 2012 Preheat oven to 350°. Place 1 dough ball into each cup of 2 lightly greased (24-cup) miniature muffin pans, …
From myrecipes.com
2.5/5 (3)Total Time 1 hr 50 minsServings 48
From myrecipes.com
2.5/5 (3)Total Time 1 hr 50 minsServings 48
- Beat cream cheese and butter at medium speed with an electric mixer until creamy. Gradually add flour to butter mixture, beating at low speed until blended. Shape mixture into 48 balls, and place on a baking sheet; cover and chill 30 minutes.
- Preheat oven to 350°. Place 1 dough ball into each cup of 2 lightly greased (24-cup) miniature muffin pans, and shape each into a pastry shell.
- Whisk together eggs, butter, and sugar; stir in fresh lemon juice and coconut extract. Pour into pastry shells.
- Bake at 350° for 18 to 22 minutes or until filling is set. Cool in pans on wire racks 10 minutes. Remove from pans to wire racks; cool completely (about 20 minutes). Garnish, if desired.
ONE BOWL LEMON COCONUT TART - THE …
Web May 3, 2018 1 cup shredded/desiccated coconut note 1 4.4 oz butter melted, note 2 1 cup cream 1 tablespoon lemon rind ¼ …
From thehomecookskitchen.com
4.7/5 (9)Total Time 1 hrCategory DessertCalories 579 per serving
From thehomecookskitchen.com
4.7/5 (9)Total Time 1 hrCategory DessertCalories 579 per serving
LEMON COCONUT TARTS - TASTES OF …
Web Dec 14, 2019 Pre-heat oven to 375 degrees If making your own pastry, roll and cut it into 24 tart shells using a 3.5 inch cutter …
From tastesofhomemade.com
5/5 (2)Total Time 1 hrCategory DessertCalories 181 per serving
From tastesofhomemade.com
5/5 (2)Total Time 1 hrCategory DessertCalories 181 per serving
- If making your own pastry, roll and cut it into 24 tart shells using a 3.5 inch cutter or the lid of a wide mouth mason jar. Gently press the tart shells into a lightly greased muffin tin.
- In a small bowl, beat the eggs, then add the butter, sugar and lemon juice. Whisk until smooth, then stir in the coconut.
BEST LEMON COCONUT TART RECIPE - HOW …
Web Mar 26, 2021 Step 1 Preheat oven to 350°. Grease a 9” tart pan with cooking spray. In a medium bowl, combine crushed …
From delish.com
Total Time 5 hrs
From delish.com
Total Time 5 hrs
- Add melted butter and stir to combine. Pour mixture into prepared pan and pat into an even layer, including all the way up the sides.
LEMON-COCONUT TART RECIPE
Web Oct 8, 2014 Reduce oven temperature to 350°F. Step 3 Brush marmalade on bottom of piecrust; sprinkle with rosemary. Spoon chilled lemon mixture over marmalade. Whisk together flour, …
From countryliving.com
From countryliving.com
CLASSIC NO-BAKE COCONUT LEMON TART - ONE GREEN PLANET
Web Whisk the coconut cream, lemon juice, zest, maple syrup and agar together in a saucepan. Then mix the corn starch and water together and add to the coconut mixture. Place on a …
From onegreenplanet.org
From onegreenplanet.org
LEMON TART WITH COCONUT CRUST RECIPE | MYRECIPES
Web 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. Preheat …
From myrecipes.com
From myrecipes.com
COCONUT-LEMON CREAM TARTLETS RECIPE - PILLSBURY.COM
Web Heat oven to 350°F. On ungreased cookie sheet, spread coconut evenly. Bake 5 to 7 minutes, stirring occasionally, until light golden brown. Increase oven temperature to …
From pillsbury.com
From pillsbury.com
LEMON COCONUT TART | CANADIAN LIVING
Web Apr 1, 2014 Lemon Coconut Curd: In heatproof bowl over saucepan of gently simmering water, whisk together eggs, egg yolks, sugar, coconut milk, lemon zest and lemon …
From canadianliving.com
From canadianliving.com
7 HEALTHY RECIPES FROM TOM BRADY'S FORMER CHEF
Web 13 minutes ago Pinch turmeric, paprika, cayenne. 6 oz poached cod. Lemon wedge. Roast fennel and butternut at 350 degrees until golden brown and softened. Mash with evoo …
From menshealth.com
From menshealth.com
COCONUT LEMON CUSTARD TART - PICK UP LIMES
Web Dec 22, 2019 Use the flat bottom of a cup to press the crumbs into a crust*. In a blender, combine the tofu, lemon zest and juice, coconut milk, sugar, cornstarch, and vanilla. …
From pickuplimes.com
From pickuplimes.com
COCONUT CREAM TART - THE LITTLE EPICUREAN
Web Nov 24, 2018 Pour coconut cream and ¾ cup milk into a large heavy bottomed sauce pot. Whisk together and place over medium heat. Stir occasionally to ensure milk does not …
From thelittleepicurean.com
From thelittleepicurean.com
LEMON CRANBERRY TARTS RECIPE - HAIL MERRY – HAIL MERRY SNACKS
Web Nov 8, 2022 Once chilled, spoon the cranberry jam on top of the Hail Merry Meyer Lemon Tarts. Top with a dollop of vanilla maple coconut whipped cream and a sprinkle of …
From hailmerry.com
From hailmerry.com
LEMON COCONUT TART - BROMA BAKERY
Web Apr 11, 2017 for the candied lemons 1 cup granulated sugar 1 cup water 2 large lemons, skin still on, sliced thin for the coconut crust 1 1/4 cups all-purpose flour 1 cup …
From bromabakery.com
From bromabakery.com
BEST TOASTED COCONUT RECIPE - HOW TO TOAST COCONUT - DELISH
Web Jul 19, 2022 Directions. Step 1 Place a rack in center of oven; preheat to 325°. On a large rimmed baking sheet, spread coconut in a single layer. Bake, stirring every 3 minutes …
From delish.com
From delish.com
LEMON-COCONUT TART WITH BROWN-SUGAR CREAM RECIPE - KAREN BARKER
Web Feb 6, 2017 Preheat the oven to 350°. Lightly butter a 9-inch glass pie plate. In a medium bowl, mix the graham cracker crumbs, coconut and sugar with the butter until evenly …
From foodandwine.com
From foodandwine.com
17 BEST VEGAN LEMON DESSERTS FOR SPRING - INSANELY GOOD
Web Jan 19, 2023 14. White Chocolate Lemon Cheesecake. Here’s another fantastic vegan cheesecake I know you’ll love. Every inch of these minis explodes with exciting flavors, …
From insanelygoodrecipes.com
From insanelygoodrecipes.com
EASY MINI LEMON TARTS - BELLY FULL
Web Jun 24, 2022 Preheat oven to 350 degrees F. In a large mixing bowl, whisk together the sweetened condensed milk, lemon juice, flour, salt, and lemon zest until combined and …
From bellyfull.net
From bellyfull.net
You'll also love