This one speaks for itself!

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:

1. 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.
2. 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:

1. 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