A zesty one bowl lemon and coconut tart, this recipe is great for weekend entertaining when you're on the search for a quick and easy recipe that is no fuss and stress-free!
Who loves pies and tart? I'm a total sucker for lemon tarts! I love lemon curd tarts and baked lemon tarts, but I also love making a lemon tart that doesn't take hours to make and isn't overly technical!
I present...one bowl lemon coconut tart!
This tart is THE easiest tart to make, literally. It's one bowl, one pie dish. BAMN. Two dishes to do. I am in LOVE!
This recipe originally appeared on THCK back in February 2017 when THCK was just a baby blog! I have been wanting to redo this recipe for the summer because it's so light and fresh!
I made one critical error last time I posted this though - I didn't let the tart set before I photographed it, cue mushy looking tart.
I promise you though, with adequate resting time, this tart cuts into the perfect little slices!
I am absolutely loving lemon recipes at the moment. We are getting weekly Imperfect Produce boxes and they always have the juiciest lemons! We've made lemon strawberry mojitos, lemon cheesecake, and this gorgeous fresh artichoke salad. I can't get enough!
I just love the freshness of it. It's getting me so excited for summertime!
Recipe Notes - Lemon Coconut Tart
The key to getting the perfect light and fluffy tart is beating the eggs for 5 minutes. 5 minutes might seem a bit extreme, but it's worth it in the end. This tart is like a light, fluffy lemony cloud that you want to demolish within minutes.
The cream adds even more lightness to the dish. Paired with the zinginess (is that a word?) of the lemon, it's a tropical dream. A quarter of a cup of lemon may seem like a lot, but trust me it's not, in fact, I ended up adding slightly more zest to it, because I love the tartness of the....tart.
This recipe doesn't really come with any other major baking instructions, aside from what is in the cooking notes. It is easy, fuss-free (heck yes one bowl) and super tasty!
What more could you want?
So, enjoy my friends - don't forget to rate it if you've made it ☺ - Georgie x x
📖 Recipe
One Bowl Lemon Coconut Tart
Ingredients
- 4 eggs
- ½ cup plain flour sifted
- 1 cup sugar
- 1 cup shredded/desiccated coconut note 1
- 4.4 oz butter melted, note 2
- 1 cup cream
- 1 tablespoon lemon rind
- ¼ cup lemon juice
Instructions
- Preheat oven to 350F/180C
- In a large bowl, beat the eggs for 5 minutes until light and fluffy and doubled in size (note 3)
- Add sifted plain flour and beat for 30 seconds.
- Add remaining ingredients, and beat until well combined.
- Grease a 9"/28cm round quiche or tart dish with butter.
- Pour mixture into greased dish and place in oven (note 4)
- Cook for 50 minutes (note 5)
- Cool, and serve with cream and ice cream
Notes
Nutrition
If you loved this recipe, I'd love for you to leave a comment and review! Also, don't forget to snap a pic of your finished recipe and share it on our on our Instagram account using the hashtag #thehomecookskitchen or tagging me @thehomecookskitchen. I'd love to see your creations!
Lynne LeBlanc says
One of the best lemon desserts of all time. The wow factor with coconut garnish sprinkled on top and warm berries with a little bit of cognac is real. I didn't have any cream so used 1/2 mascarpone 1/2 milk but otherwise followed all the directions. Delicious!
Negeen says
Do you put the 1 cup cream in the batter mixture or is it just for whipping and topping the cake at the end?
Georgie says
Hi Negeenm yes you put the cream in the batter mixture! let me know how it how it goes!
Hannah says
Batter tasted good and I used some of the excess to make a microwave mug cake, which was excellent. Although the instructions said to check at 45 minutes, 39 minutes in (at 350F) I went to check and my cake was very brown and burned at the edges. Maybe my oven is misbehaving, but might be useful to use a lower temperature and/or check on cake at 30 minutes.
Georgie says
Thank you for the feedback Hannah, every oven is different which is very annoying. I did write a little note in the edits about covering it with foil if you think its browning too quicker, that always seems to do the trick!
susan b says
I couldn't find my pie plate after our kitchen renovation so had to put this in muffin tins...I got 18 muffin sized but no idea how long I should bake it?? any thoughts?
Georgie says
Hi Susan, glad these turned out in the end. I'd say 20 minutes in mini form, but they should be firm to the touch when cold. Hope this helps!
RMG says
This looks so fabulous. Can I use 'fresh' shredded coconut?
Kelsie | the itsy-bitsy kitchen says
I'm all over anything lemon and coconut. This sounds incredible!
Georgie says
such a good combination! thanks Kelise 🙂
Veena Azmanov says
Oh YUM! Love everything about this recipe! This is the perfect recipe for me. Looks VERY tasty! Now, this recipe will be one of my favorites. Wonderful combination of ingredients. I'm sure this is incredibly delicious!
Georgie says
thanks Veena, it's a lovely recipe! so fresh and easy to make!
Susie says
This dessert is perfect for me... coconut and lemon! Yum. Pinning!
Georgie says
Thanks Susie 🙂 the flavour combination is beautiful! makes me want to be somewhere tropical!
Sharon says
This tart looks so yummy! I'm thinking this would be the perfect dessert for Mother's Day Brunch.
Georgie says
that's a great idea Sharon!
Vicky says
Lemon is one of my favorite flavors for summer so we'll be making this for sure. One bowl means less clean up and more time for friends and family.
Georgie says
Absolutely! that's why I love one bowl recipes so much! the lemon flavour really comes through in this reicpe!
Rae says
I love how easy this tart appears to be—I can't wait to try this for myself. Looks yummy!
Georgie says
thanks Rae 🙂 it's so easy, i love one bowl recipes
Jenni LeBaron says
This is beautifully understated. For some reason it reminds me of something you'd find at high tea and I love that! Gorgeous dish and great recipe!
Georgie says
Yes! this would be so lovely for a high tea!!! thanks Jenni:)
Francesca says
Quick question, did you use unsalted butter? I didn't think of that, mine's in the oven but it's okay I am not a fan of salt!
Georgie says
Hi Francesca, I'm so glad you're trying the tart! From memory I just used salted butter. I use salted for all baking which apparently is not always the best option, so I'm sure yours will turn out just fine! make sure you cool it before cutting it though, otherwise it will be a mess! Let me know how it goes 🙂
Francesca says
Thank you for the fast reply! last question!!!! I swear! Is your oven convection or standard? 🙂
Georgie says
You are absolutely fine, ask away! I do believe our oven is just a standard oven, it's not fan forced either. i know that ours cooks really unevenly, especially if we put things too close to the bottom! I usually just place this tart in the middle so it cooks relatively evenly. if you're finding the top is getting too brown, then cover it with aluminium foil and it should stop it from browning too much!
Francesca says
Hi!! This looks absolutely perfect~!!! I am trying this out today, I will let you know how mine turns out. I love simple desserts, no fuss, no crusts to make it too filling and thick! Thank you for sharing this!