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Lemon Tart with Coconut Graham Cracker Crust

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This lemon tart with a coconut graham cracker crust is super simple to whip together and is sure to please the lemon dessert lovers in your life!
overhead shot of the lemon tart after it came out of the oven

Pinterest image for lemon tart with text overlay

Hey hey! Join me in my sugar coma, won’t you?

I’ve over-indulged a bit. Again. This is an all-too-frequent occurrence in my life.

Lemon desserts though. . .Who can resist? I cannot.  Something about their tart sweetness makes them too easy to eat.

And the fact that lemons are a fruit packed with vitamin C, potassium, and magnesium means that I can convince myself I’m doing something good for my body. You know, as I shovel just one more bite into my mouth. (And then just one more after that and after that. And before I know it two pieces are gone.)

C’est la vie.

I tested a few different fillings for my lemon tart—with eggs, without eggs, with cream cheese and without.

I ate too much of all of them but the cream cheese-egg combo was my favorite.  It’s super creamy but still dense enough to seem really indulgent. And it’s bursting with lemon flavor! (Obvi.)

overhead shot of the lemon tart crust in the tart pan

Plus, there’s the crust. OMG let me tell you about the crust! It’s a graham cracker crust gussied up with some sweetened coconut and cinnamon. (Cue my tears of happiness.)

I wouldn’t blame you if you wanted an extra slice of tart just so you can enjoy more crust; that’s actually how my sugar coma happened.

Something about cinnamon and citrus makes me all kinds of swoon-y and I just couldn’t hold myself back from picking the crust off a second piece. Then of course I had to eat the filling so it wouldn’t go to waste.

I tell you, I must’ve consumed so many vitamins and minerals that I can skip my multivitamin for the next month 🙂

Anyway. This lemon tart with coconut graham cracker crust is sunshine on a plate. Cut yourself a big slice and dive right in!

photograph of the lemon tart with a cake server lifting a slice

5 from 2 votes
photograph of the lemon tart with a cake server lifting a slice
Print
Lemon Tart with Coconut Graham Cracker Crust
Prep Time
20 mins
Cook Time
25 mins
Total Time
45 mins
 
A simple lemon tart makes a delicious dessert any time of year!
Course: Dessert
Cuisine: American
Servings: 8
Author: Kelsie
Ingredients
Crust:
  • 1 cup sweetened flaked coconut
  • 1/2 cup graham cracker crumbs
  • 5 tablespoons unsalted butter melted
  • 1 tablespoon all-purpose flour
  • 1/4 teaspoon cinnamon
  • 1/8 teaspoon salt
Filling:
  • 4 ounces cream cheese at room temperature
  • 2 large eggs
  • 1 14-ounce can sweetened condensed milk
  • 1/2 cup fresh lemon juice
  • finely grated zest of 1 lemon
Topping:
  • 1/2 cup heavy cream
  • 2 tablespoons powdered sugar
  • 1/2 teaspoon
Instructions
Crust:
  1. Preheat the oven to 350 degrees. Lightly spray a 9-inch tart pan with a removable bottom with cooking spray. Set pan aside.
  2. Combine all crust ingredients in the bowl of a food processor and process until well combined. Press into an even layer on the bottom and partway up the sides of the prepared pan. Set pan on a baking sheet and bake 5 minutes, then let cool while you make the filling.
Filling:
  1. Place the cream cheese, eggs, and sweetened condensed milk in a large mixing bowl. Beat with an electric mixer set to medium until well combined. Beat in the juice and zest until smooth. Scrape filling into crust and bake for 18 to 22 minutes, until the edges of the filling are set and the center just barely jiggles when you tap the pan. Cool to room temperature on a wire rack, then refrigerate overnight.
Topping:
  1. Beat the heavy cream with the sugar until it forms stiff peaks. Beat in vanilla to combine. Pipe or spread over the top of the chilled tart. Serve and enjoy.

Comments

  1. Carlee says

    I wish I had a slice for breakfast! With all of those vitamins and minerals and the fact that it has fruit, eggs and dairy in it… I feel like it would be totally justified too!

    Reply

  2. David @ Spiced says

    Mind blown! I love making a good graham cracker crust, but I don’t think I’ve ever made one with coconut in it. And that coconut crust would go so well with the lemon filling here…it kinda makes me think about lying on a beach somewhere! I’ve used nuts in crusts before (so good!), but coconut is a new one. I’m going to have to make this one soon, and then I’m sure I’ll join you in the sugar coma. One big happy sugar coma! 🙂

    Reply

  3. Milena Perrine says

    Such an elegant tart, Kelsie! I love that you tested out fillings combos to accompany the crunch of the crust and its flavors. From the looks of it, I could definitely enjoy that creamy, luxurious lemon filling on its own as a stand alone dessert. Not that I would ever turn down half of the whole tart:)

    Reply

  6. Miriam @londonkitchendiaries says

    What a great way to boost your vitamin intake 🙂 Lemon Tart is one of my favourite treats – never made it with a graham cracker crust, nice idea!

    Miriam x

    Reply

  7. Dawn - Girl Heart Food says

    Stop what you’re doing and send me that pie!! Lol! Seriously, though, girl, I LOVE LOVE LOVE lemon. Did I mention I love lemon? Gotta try this one soon, Kelsie! Looks so lush! Happy almost Friday, my friend!

    Reply

  9. loveatfirstbento says

    I too am addicted to lemon desserts, and love making them this time of year. Pairing a lemon filling with a coconut graham cracker crust is pure genius! Definitely bookmarking this one!

    Reply

  13. Christina says

    Where do we sign up to join your sugar coma? Because, I need to be apart of this. I love lemon desserts and the thought of a cinnamon, coconut, and graham cracker crust has me all kinds of drooling!

    Reply

  14. Maria Doss says

    Beautiful and Brilliant!!! Your coconut addition to the graham cracker crust is such a delicious idea and then pairing with the lemon tart sounds divine Kelsie:)

    Reply

  16. crumbtopbaking says

    This tart really does look like sunshine on a plate Kelsie! Lemon desserts are some of my favourite, and this one is so tempting!

    Reply

  17. ingoodflavor says

    This is definitely is a two slicer tart! I can easily see myself polishing off two at a sitting. The graham-coconut-cinnamon crust sounds amazing, and pairing it with the luscious lemon cream cheese filling is perfection, Kelsie!!

    Reply

  19. Joann says

    5 stars
    You’re right about the crust. It’s simply wonderful. I’ll try swapping in limes next time because I love coconut and lime together. The lemon is delicious tho.

    Reply

  20. Carolyn says

    I am in the process of making this beautiful looking tart (it’s in the oven now!) and just realized that it should be refrigerated over night. I planned on serving it this evening! Do you know if I can just freeze it for a couple of hours after it cools, then refrigerate prior to serving?
    Thank you!

    Reply

    • Kelsie says

      Hi Carolyn! I think you should be fine just refrigerating it. If you’re planning an early dinner then maybe freeze for half an hour, then transfer to the fridge. But if it’s in the oven now you should have at least six hours of chilling time I’d think (depending on where you live!), and that should be plenty. Hope that helps! And enjoy!

      Reply

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