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
One Bowl Lemon Coconut Tart
- 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
- 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
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!
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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!
Do you put the 1 cup cream in the batter mixture or is it just for whipping and topping the cake at the end?
Hi Negeenm yes you put the cream in the batter mixture! let me know how it how it goes!
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.
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?
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!