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

Lemon Tart with Coconut Graham Cracker Crust

A simple lemon tart makes a delicious dessert any time of year!
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
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.