Lemon Coconut Tart with whipped vanilla bean crème fraîche and candied lemons

When I think of Easter, I think of my childhood. My mom, always the best gift-giver, would wake my sister and me up and we’d run into the living room to see our Easter baskets. Hidden within the vibrantly-colored cellophane grass were chocolate bunnies, jelly beans, and, our favorite, Cadbury Cream Eggs.

I remember every year getting all dressed up in a fluffy dress and my shiny white Mary Jane shoes. After emptying out our baskets we’d meet up with our extended family at church and then go Easter Egg Hunting. 

Lemon Coconut Tart with whipped vanilla bean crème fraîche and candied lemons

Before the day ended with a giant supper, my dad or grandmother would take what felt like 1,000 pictures of my sister and me in our dresses in the grass. I remember that- always in the grass, or next to a tree, or sitting in some patch of flowers.

Now that I’m older and live far from my family, Easter is a little more mellow around these parts. But that doesn’t mean we don’t still celebrate with food.

This year I decided on a vibrant and springy dessert for the holiday: Coconut Lemon Tart.

Lemon Coconut Tart with whipped vanilla bean crème fraîche and candied lemons

The crust is partially made from pulverized coconut, which imparts both flavor and added moisture (seriously I kept eating the crust on its own). I’m definitely making variations of this crust again. I just loved it!

The middle is a lovely variation of lemon curd. I wanted it to be fully cooked so that it didn’t all spill out when you cut into it, and I wanted a recipe that didn’t involve tempering eggs. So to make the lemon filling you just whisk everything together and bake! So, so easy.

Lemon Coconut Tart with whipped vanilla bean crème fraîche and candied lemons

Then there are the toppings: whipped vanilla bean crème fraîche and candied lemons. I know it sounds like a lot, but both are incredibly easy and make such a difference on top of this tart. I mean, just look at it!

Finished with a sprinkle of toasted coconut flakes, this tart is the essence of spring.

Happy almost Easter, everyone!

5.0 from 2 reviews
Lemon Coconut Tart with vanilla bean crème fraîche and candied lemons
 
Author:
Ingredients
for the candied lemons
  • 1 cup granulated sugar
  • 1 cup water
  • 2 large lemons, skin still on, sliced thin
for the coconut crust
  • 1¼ cups all-purpose flour
  • 1 cup unsweetened, shredded coconut
  • 2 tablespoons granulated sugar
  • ½ teaspoon salt
  • ½ cup unsalted butter, melted (I use Challenge dairy!)
  • 1 teaspoon vanilla extract
for the lemon layer
  • 4 eggs
  • 1¼ cups sugar
  • ½ cup lemon juice
  • 1 tablespoon lemon zest
  • ½ teaspoon salt
  • 2 teaspoons vanilla extract
  • ½ cup flour
for the topping
  • 8 oz vanilla bean crème fraîche (I used Vermont Creamery)
  • ¼ cup toasted coconut (optional)
Instructions
to make the candied lemons
  1. In a small saucepan over low heat, mix the sugar and water until no sugar crystals remain. Add in lemons and simmer for 1 hour, swirling occasionally. Remove from pan with a slotted spoon and allow to cool completely on parchment paper.
to make the tart
  1. Preheat oven to 375°F. Grease a circular tart pan with butter and set aside.
  2. In a food processor, pulse the flour, shredded coconut, and granulated sugar until they reach a powdered consistency. Pulse in salt, melted butter, and vanilla extract until everything comes together.
  3. Remove from food processor and knead into a ball of dough. Press dough firmly onto the bottom and sides of the prepared tart pan, spreading evenly to the edges.
  4. Prepare the crust to be blind baked. Using a fork, poke 8-10 holes into the dough, then carefully line the dough with parchment paper and fill with dried beans or rice. Bake for 10 minutes, remove from oven, and turn heat down to 350°F.
  5. While the crust is blind baking, make your filling. In a large bowl, whisk all ingredients except for the flour. Once mixed, whisk in flour, making sure to whisk away any lumps.
  6. Pour mixture into partially baked crust, then bake for an additional 20 minutes to set the filling.
  7. Remove from oven and cool for at least 2 hours in fridge.
  8. Whisk the crème fraîche by hand until fluffy, about 2 minutes. Spoon over tart, then top with toasted coconut and candied lemons!

 

43 comments

Reply

so obsessed with the crust!!! i’m not crazy about something like a coconut cream pie, but this just seems so lovely – i bet the coconut adds amazing texture to the crust & the flavor is well balanced by the lemon! seriously love it. happy easter!! xx

Sarah | Broma Bakery
Reply

Yes, that’s exactly it! I wanted a crust that had some flavor to it and held up on its own. Thanks Jess!!!

Reply

This looks perfect for Easter!

Sarah | Broma Bakery
Reply

That’s what I was hoping for! Thanks Peggy!

Reply

Ah Sarah, your photos just keep getting better and better! What a completely perfect tart to make this season!

Sarah | Broma Bakery
Reply

You are just TOO kind. Thank you Tori!

Reply

Lovely as always and I can just see you in the shiny white shoes! Thanks to you, I now always have toasted coconut in a jar ready for anything. It’s a morning staple for our yogurt.-Laurel Bledsoe

Sarah | Broma Bakery
Reply

Ahh, thank you Laura! And yes, I have a jar and love sprinkling it on yogurt in the morning too!!! 🙂

Reply

My mouth is seriously watering!!!!! This has got to be one of my favorite food combinations and I cannot wait to try this!

Sarah | Broma Bakery
Reply

Yeeee! Let me know what you think! Thanks Donna!

Reply

Hi Sarah,
I came for the photos but stay for the food. You do both very well. This tartness right up my alley. – and a great way to use the precious Meyer Lemons that I grow on an indoor tree! Thanks so much. Also follow you on IG.

Sarah | Broma Bakery
Reply

Hi Judy! Thank you so, so much for the lovely compliments! Happy to have you around!

Reply

i’ve been convinced that lemon and coconut go well together (s/o to the lemon coconut saffron scoop at fifty licks in portland), and this definitely fits that bill! all that coconut in the crust sounds dreamy ?

Sarah | Broma Bakery
Reply

OMG, I NEED THAT ICE CREAM! Sounds incredible!

Reply

This is another dessert I could get on board with! I need fruit in my dessert and tart lemon or lime flavored ones are my most favorite. Awesome idea with the coconut!

Sarah | Broma Bakery
Reply

Lemon is my boyfriend’s favorite too. He can’t get enough of it!

Reply

Gorgeous! Love all the lemon and coconut together. Perfect for Easter!

Sarah | Broma Bakery
Reply

Thank you Beth! Appreciate it!

Reply

I NEED to try this! Perfect for Easter!

Sarah | Broma Bakery
Reply

u kno it girlfriend

Reply

This is gorgeous! I love all the elements- the coconut, the vanilla bean crème fraîche, and the candied lemons 🙂

Sarah | Broma Bakery
Reply

Thank you Medha! Always appreciate your comments 🙂

Reply

This is like the ultimate spring dessert! I love every layer of this tart from the coconut crust to that light creme fraiche topping. Isn’t that vanilla creme fraiche from Vermont creamery the freaking best?!

Sarah | Broma Bakery
Reply

You know it girlfriend! And YES, it’s SO GOOD!

Reply

Seriously in love with this lemon tart, and the ways that you stepped it up beyond your average lemon tart! That coconut crust, the vanilla creme fraiche, the candied lemons…swoon.

Sarah | Broma Bakery
Reply

Thank you so much Joanne! The crust is just unreal. <3

Reply

What a perfect spring tart!

Reply

Prettiest dessert ever <3

Sarah | Broma Bakery
Reply

You da best

Reply

Swooning over here! This is like the fancy, grown up version of a classic lemon bar. I want a gigantic slice with a heaping pile of fresh berries!

Sarah | Broma Bakery
Reply

Oh totally! Gimme all the berries on top

Reply

Such a gorgeous tart!!

Sarah | Broma Bakery
Reply

Thank you love!

Reply

LOVE the lemon flavors here and it’s so pretty too!

Sarah | Broma Bakery
Reply

Appreciate it!

Reply

This speaks to me! Amazing flavors, creme fraiche in a dessert, beautiful photos… I’m enamored.

Sarah | Broma Bakery
Reply

Thank you SO MUCH Jennifer!!!

Reply

What a gorgeous dessert! I see a lot of tarts pretending to be something like this, but they don’t candy the lemons – which takes time, but is essential. ANd they don’t use creme fraiche, which is a touch of perfection. Thanks! I can’t wait to try it!

Sarah | Broma Bakery
Reply

Thank you Jeff! This tart is totally worth the extra time 🙂

Reply

I have lemons in my backyard (Meyer and eureka) and I’m going to make this tart soon — maybe this long weekend. The recipe doesn’t indicate the size of the tart pan. 8-inch? 9-inch? I guess i’ll see once I’ve got the crust and filling made. kind of frustrating when a recipe forgets to mention something so important.

Sarah | Broma Bakery
Reply

Hi! I used a standard 9 inch tart pan. Hope you enjoy!

Reply

9.5-inch pan worked out fine. Loved the candied lemons on top. My backyard lemons have a thickish rind, so the bitterness was a nice counterpoint to the sweet filling.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: