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You are here: Home / Pies and Tarts / Lemon Tart with Coconut Graham Cracker Crust

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 3 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.

Related

Comments

  1. Dee says

    December 5, 2020 at 5:39 pm

    5 stars
    Love the recipe. I made a half recipe and used three mini tart pans. Just took the tart out of the oven and it’s cooling on a wire rack. When do I remove it from the tart pan? I assume after it sets in the refrigerator. Is that correct?

    Reply
    • Kelsie says

      December 5, 2020 at 5:42 pm

      Hi Dee! Yes, wait until they’ve chilled; they’ll hold their shape better if they’re cold.

      Reply
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About

photo of Kelsie Roehl     Hey there! I’m Kelsie and this is where I share my buttery, sugary, and all-around delicious recipes. I LOVE to bake and I want you to love baking too, so all of my recipes are totally do-able for the home baker.  If you need a little dessert in your life, consider this your one-stop shop for anything sweet! Need a little more info? Here you go!

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