This one speaks for itself:
Lemon Tart for Passover
Lemon Tart with Coconut Macaroon Crust
For the crust:
- 3 ½ cups sweetened coconut
- 3 large egg whites
- ¾ teaspoon vanilla extract
For the filling:
- 4 large egg yolks
- 1-14 ounce can sweetened condensed milk
- ½ teaspoon vanilla extract
- 2 large lemons, juiced (1/2 cup) and zested
To make the crust:
- Preheat oven to 375°F. Generously butter a 9-inch tart pan. In a medium bowl mix together the coconut, egg whites, and vanilla extract. Lightly press mixture against the bottom and sides of the tart pan to form the walls of the crust.
- Bake for 10-15 minutes until the crust is lightly golden. Remove from oven and let cool on a rack while you make the filling. Lower oven temp to 325°F.
To make the filling:
- In a medium bowl whisk together the egg yolks, sweetened condensed milk, vanilla extract, lemon juice, and lemon zest. Pour the filling into the cooled shell and bake until just set 15-20 minutes. Set on a rack to cool, then refrigerate until chilled.
Mix the coconut, egg whites, vanilla
Butter the pan
Into the prepared pan
Form the crust and bake
While the crust cools make the filling–egg yolks
Sweetened condensed milk
Add vanilla
and lemon zest
Fresh squeezed lemon juice
Whisk it together
Crust is ready to be filled
Bake it
All set
Glistening gorgeousness
Chill it
Lemon Tart for Passover
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Posted In: Dessert, Jewish Holiday Cooking
Tagged: Gluten Free, Lemon Tart, Macaroon Crust, Passover Dessert
Tagged: Gluten Free, Lemon Tart, Macaroon Crust, Passover Dessert
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