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Lemon Coconut Tart Recipe

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4 from 67 reviews

This Lemon Coconut Tart combines a crisp, toasted graham cracker and coconut crust with a light, mousse-like lemon cream filling. The tart is chilled to perfection and garnished with fresh lemon slices, toasted coconut flakes, and herbs for a refreshing, vibrant dessert perfect for any occasion.

  • Total Time: 3 hours 32 minutes
  • Yield: 12 servings

Ingredients

Crust

  • 1 1/2 cups (150 grams) crushed graham crackers
  • 1/2 cup (40 grams) unsweetened flaked coconut
  • 9 tablespoons (125 grams) unsalted butter, melted
  • 2 tablespoons granulated sugar

Filling

  • 1 cup (227 grams) cream cheese, softened
  • 1/2 cup (60 grams) confectioners’ sugar
  • 2 tablespoons fresh lemon juice
  • Zest of 1 large lemon
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1 cup (227 grams) heavy cream

Garnish

  • Lemon slices (fresh or candied)
  • Toasted coconut flakes
  • Fresh mint or rosemary sprigs

Instructions

  1. Make the Crust: Preheat the oven to 350°F (175°C). In a medium bowl, combine crushed graham crackers, shredded coconut, sugar, and melted butter. Stir until the mixture resembles damp sand. Press firmly into the bottom and sides of a 9-inch tart pan, packing tightly to form an even crust. Bake for 10-12 minutes until lightly golden and toasted. Let cool completely before adding filling.
  2. Make the Lemon Cream Filling: In a large bowl, beat softened cream cheese until smooth and lump-free. Add confectioners’ sugar, lemon juice, lemon zest, vanilla extract, and salt. Mix until creamy and well combined.
  3. Whip the Cream: In a separate bowl, whip heavy cream with an electric mixer and whisk attachment until stiff peaks form that hold shape when the whisk is lifted.
  4. Fold the Cream: Gently fold the whipped cream into the cream cheese mixture in two additions, using slow folding motions to preserve airiness and achieve a mousse-like texture. Fold until no streaks remain.
  5. Assemble the Tart: Spoon the filling evenly into the cooled crust, smoothing the top with a spatula. Refrigerate for at least 3 hours or overnight until firm enough to slice cleanly.
  6. Garnish and Serve: Before serving, decorate the tart with lemon slices, toasted coconut flakes, and fresh mint or rosemary sprigs as desired. Slice with a sharp knife and serve chilled.

Notes

  • Ensure the cream cheese is fully softened for a smooth filling without lumps.
  • Press the crust mixture firmly to avoid crumbling when slicing.
  • Use slow, gentle folding to keep the filling light and airy.
  • Chilling the tart overnight improves texture and flavor melding.
  • For extra tartness, add more lemon juice to the filling, tasting as you go.
  • Author: Madelynn
  • Prep Time: 20 minutes
  • Cook Time: 12 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://allyumcooks.com/lemon-coconut-tart-recipe/