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!
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.)
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!
- 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
- 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
- 1/2 cup heavy cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon
-
Preheat the oven to 350 degrees. Lightly spray a 9-inch tart pan with a removable bottom with cooking spray. Set pan aside.
-
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.
-
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.
-
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.
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!
Thank you, Carlee!
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! 🙂
Thank you, David! The coconut makes it SO good!
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:)
Thank you, Milena!
I adore simple tarts like this one Kelsie! That coconut graham cracker crust is PERFECT with that lemon filling! This has spring and summer written all over it!
Thank you, Mary Ann! Have a great weekend!
I am with you! I can never resist a lemon dessert….especially when graham cracker crust gets in on the act! Save a piece for me, please!!!!
I will! Thanks, Annie!
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
Haha! Thanks, Miriam!
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!
Thank you, Dawn!
I am ALL for lemon EVERYTHING during spring and summer! Especially if it involves dessert! 😉 This tart is just perfection, my dear! I could eat a dangerous amount of these!!! Cheers!
Thank you, Chey!
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!
Thank you!
Yummy! Lemon tart with coconut graham crust is definitely ‘winning’! Would love some right now!!! Of course, I know me. It would be hard to stop! 🙂 Pinning!
Thank you, Kim!
Allll the lemon desserts for me too, please!! That signature tartness with sweet gets me every time. And graham cracker crusts are just the BEST! I wish I had this whole tart in front of me right now!!
Right? Lemon desserts rock! Thanks, Katherine!
I’ll join you in your sugar coma! This looks so yummy and perfect for Spring! You always have the best pie recipes 🙂
Yaaaay! Thank you, Kelly!
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!
Haha! Thanks Christina!
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:)
Thank you, Maria!
Yum! Been loving all of your tart desserts lately! Love how clean and evenly cooked this dessert looks! Yum!
Thank you!
This tart really does look like sunshine on a plate Kelsie! Lemon desserts are some of my favourite, and this one is so tempting!
Thank you, Leanne!
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!!
Awww thanks, Thao!
i’ve never loved lemon desserts, and i’m not sure why. i’ll totally be using that pie crust recipe though!!
Thank you! The crust is INSANE!
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.
Thank you, Joann! Let me know how it works with lime!