Lunch: Lemon-Coconut Tart

Recipe by Marian Cooper Cairns and Mary Allen Perry This sweet and tart dessert is the perfect end a warm and filling meal.

This recipe includes superfoods such as:

Lemon

Health benefits of Lemon-Coconut Tart

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Lemons are also rich in vitamin C, flavonoids, and other antioxidants. They can potentially support the immune system and have other health benefits. Lemons also have a low glycemic index, so they should not cause a rapid rise in blood sugar when consumed in natural form.

Ingredients

1/4 c. butter
1 c. granulated sugar
1 tbsp. lemon zest
5 large eggs
1/4 c. fresh lemon juice
1 package refrigerated piecrusts
3 tbsp. orange marmalade
1/4 tsp. fresh rosemary
1 tbsp. all-purpose flour
.13 tsp. salt
1/2 c. heavy cream
1 tsp. vanilla extract
1 1/4 c. sweetened flaked coconut
Shaved coconut

Instructions

Whisk together butter, 1/2 cup sugar, and lemon zest in a medium microwave-safe bowl until blended. Add 2 eggs, one at a time, whisking until blended. Gradually whisk in lemon juice until blended (mixture will look curdled). Microwave at high 2 minutes, whisking at 1 minute intervals. Microwave, stirring at 30 second intervals, 1 to 2 minutes more or until mixture thickens. Place plastic wrap directly on warm curd (to prevent a film from forming), and chill 4 hours or until firm.
Heat oven to 425 degrees F. Unroll piecrusts; stack on a lightly floured surface. Roll stacked piecrusts into a 13-inch circle. Fit piecrusts into a 10-inch deep-dish tart pan with removable bottom; press into fluted edges, and trim along edges. Line piecrust with parchment paper, and fill with pie weights or dried beans; place pan on baking sheet. Bake 12 minutes. Remove weights and parchment paper, and bake 8 more minutes. Cool completely on a wire rack (about 15 minutes). Reduce oven temperature to 350 degrees F.
Brush marmalade on bottom of piecrust; sprinkle with rosemary. Spoon chilled lemon mixture over marmalade. Whisk together flour, salt, and remaining 1/2 cup sugar in a large bowl. Add cream, vanilla, and remaining 3 eggs and whisk until blended. Stir in coconut; carefully pour over lemon mixture in tart shell.
Bake at 350 degrees F for 45 to 50 minutes or until center is set. Remove from oven and cool completely on a wire rack (about 1 hour). Top with coconut.

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