Lemon Curd:
8 Large Egg Yolks
Grated zest of 3 Lemons
1/2 Cup fresh Lemon Juice (squeeze after zesting!)
1 Cup Sugar
Pinch Salt
10 Tbsp. cold unsalted butter (cut into small pieces)
In a pan whisk egg yolks, zest, juice, sugar and salt. Cook over medium heat, whisking constantly!, until mixture thickens-approx.10 minutes. Remove from heat and whisk in butter 1-2 pieces at a time until melted. Cover with plastic wrap pressing to surface of curd and refrigerate at least 4 hours.
Coconut Crust:
3/4 Bag of sweetened flake coconut (about 3 1/2 cups)
1 cup of cookie crumbs (I like shortbread)
4 Tbsp. unsalted butter, melted and cooled
In a food processor add cookies and pulse until they are crumbs. Then measure the crumbs to make sure you have 1 cup. Return to food processor and add coconut. Pulse and slowly drizzle butter in until the crust becomes crumbles. Firmly press into your choice of mold: tart mold for a whole tart or I used the new crown mold for mini tarts! Bake at 350 degrees for 15-20 (watch closely because coconut browns quickly! Once removed from oven, leave in the mold till completely cooled or the tarts will break. When cooled, fill tart will lemon crd filling and serve. Dress it up with whip cream or powdered sugar. YUM!
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