Lemon Tart with Coconut Crust and Candied Lemons
There’s just something about a lemon tart that just screams sunshine and celebration. This Lemon Tart with a Coconut Crust and Candied Lemons is bright, tangy, and refreshingly sweet, with a buttery coconut crust that perfectly balances the tart lemon filling. Every bite is creamy, zesty, and topped with glossy, sweet candied lemon slices that make it feel truly special.
The coconut crust is a star on its own. Using 100% coconut milk powder and a touch of flour, sugar, and melted butter, it creates a delicate, slightly chewy base that’s rich but not heavy. It adds a subtle tropical note that pairs beautifully with the lemon filling, making this tart feel indulgent yet light.
And the lemon filling? Smooth, tangy, and vibrant. Fresh lemon juice, zest, eggs, sugar, and a hint of vanilla combine to make a filling that’s silky and bright. The slight firmness from the flour ensures the tart sets perfectly while still maintaining a melt-in-your-mouth texture. Topped with candied lemons, this tart not only tastes incredible but looks like a work of art.
Whether you’re making it for brunch, a special dinner, or a treat to impress guests, this tart is a showstopper. It’s easier than it looks — a coconut crust, a quick lemon filling, and your homemade candied lemons (check the recipe link below!) — and the result is a beautiful, flavorful tart that will have everyone coming back for seconds.
What You’ll Need
- Coconut Milk Powder – Creates a rich, subtly sweet crust with authentic coconut flavor.
- All-Purpose Flour – Provides structure to the crust and filling.
- Granulated Sugar – Sweetens both the crust and filling to balance the lemon tartness.
- Unsalted Butter – Adds richness and helps bind the coconut crust.
- Vanilla Extract – Adds depth and warmth to both crust and filling.
- Eggs – Give the lemon filling structure while keeping it silky smooth.
- Fresh Lemon Juice & Zest – Bright, tangy flavor and aroma for the filling.
- Salt – Enhances all the flavors in both crust and filling.
- Candied Lemons – Sweet, glossy slices that add visual appeal and an extra citrus punch.
Why You’ll Love This Tart
- Bright, tangy, and sweet — perfectly balanced flavors
- Coconut crust adds texture and flavor that complements the lemon filling
- Topped with candied lemons for a bakery-worthy presentation
- Perfect for entertaining or a special dessert at home
How to Make the Perfect Lemon Tart
- Blind bake the crust carefully to prevent sogginess. Use parchment and beans/rice to maintain shape.
- Whisk filling well to avoid lumps — fold in flour gradually for a smooth, silky texture.
- Use fresh lemons for the brightest flavor. Bottled juice will not be as vibrant.
- Chill the tart for at least 2 hours before serving to set the filling fully.
- Top with candied lemons just before serving for a fresh, shiny look.
Ingredients
Coconut Crust
- 1 ¼ cups all-purpose flour – 150 g
- ¼ cup + 2 tbsp all-purpose flour – 45 g
- ½ cup coconut milk powder – 50 g (100% coconut)
- 1 tbsp granulated sugar – 12 g
- ½ tsp salt – 3 g
- ½ cup unsalted butter, melted – 115 g
- 1 tsp vanilla extract – 5 g
Lemon Filling
- 4 large eggs – 200 g
- 1 cup granulated sugar – 200 g
- ½ cup fresh-squeezed lemon juice – 120 g
- 2 tbsp lemon zest – 12 g
- 1 tsp salt – 5 g
- 1 tsp vanilla extract – 5 g
- ½ cup all-purpose flour – 60 g
Topping
- Candied lemons – See How to Make Candied Lemons
Directions
Step 1: Make Candied Lemons
Prepare candied lemons first. You can follow the recipe here.
Step 2: Prepare the Tart
- Preheat oven to 375°F (190°C). Grease or line a circular tart pan with butter and parchment paper.
- In a food processor, pulse together flour, coconut milk powder, and sugar until powdered.
- Pulse in salt, melted butter, and vanilla until the mixture comes together.
- Remove from the food processor and knead into a ball of dough.
- Press the dough firmly into the bottom and sides of the prepared tart pan, spreading evenly.
Step 3: Blind Bake the Crust
- Using a fork, poke 8–10 holes into the dough.
2. Line with parchment and fill with dry beans or rice.
3. Bake for 10 minutes, then remove from oven and reduce heat to 350°F (175°C).
Step 4: Make the Lemon Filling
- In a large bowl, whisk together eggs, sugar, lemon juice, lemon zest, salt, and vanilla until smooth.
- Gradually whisk in the flour, ensuring no lumps remain.
3. Pour the filling into the partially baked crust.
4. Bake for 20 minutes, until the filling is set.
5. Remove from oven and cool for at least 2 hours in the fridge.
Step 5: Top with Candied Lemons
Place candied lemons over the tart just before serving. Enjoy!
Make Ahead & Storage
Make Ahead
- Prepare the crust and filling ahead of time. Blind bake crust and refrigerate, then pour filling and bake fresh.
- Candied lemons can also be made in advance and stored separately.
Refrigerator
- Store the baked tart in an airtight container for up to 3 days.
Freezer
- The tart can be frozen without candied lemons for up to 1 month. Thaw in the fridge overnight before serving, then add candied lemons.