Description
A bright, tangy, and creamy lemon coconut tart with a crisp coconut-graham crust, perfect for warm days or as a light dessert.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsweetened shredded coconut
- 1/2 cup butter, melted
- 1 can sweetened condensed milk
- 1/2 cup fresh lemon juice
- 2 tablespoons lemon zest
- 1/4 teaspoon salt
- 1/2 cup whipped cream (optional, for serving)
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9-inch tart pan.
- Mix the graham cracker crumbs, shredded coconut, and melted butter until moistened; press into the prepared tart pan.
- In another bowl, whisk sweetened condensed milk, lemon juice, lemon zest, and salt until smooth; pour into the crust.
- Bake for 20-25 minutes until the filling is set and edges are lightly golden; avoid over-baking.
- Cool to room temperature, then refrigerate for at least 2 hours before serving. Top with whipped cream if desired.
Notes
For best results, use fresh lemon juice and zest. Press the crust firmly for clean slices. Refrigerate for optimal texture.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 30g
- Sodium: 220mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 30mg