Easy Lemon Coconut Tart

Adapted from a recipe I read on The Huffington Post, this has to be the easiest, simplest, quickest and tastiest tart recipe in the world. It is to desserts what the no-knead recipe is to breads. It uses few ingredients, most of which you might (or should) have on hand. Preparation time? About two minutes! You simply throw everything into a blender or (as I did), a food processor, then cook! Buy a prepared graham cracker tart shell (as I did), and you don't even have to worry about making a crust. And if they think you slaved over a hot stove for hours? Let them!


1 lg lemon
1 1/2 c icing sugar
1/2 c butter
1 T dried coconut (optional)
1 t vanilla
4 eggs
1 prepared tart shell (ie. graham cracker or flour)

Wash the whole lemon well under running water (scrub skin well with a vegetable brush), to remove pesticide residue and other contaminants. Cut the root end off the lemon, discard. Cut the lemon in half, remove any seeds you find. Then quarter the halves, then cut the quarters in half (you end up with eight pieces). Throw those pieces into the blender or food processor. Add the icing sugar, butter, vanilla, dried coconut and eggs. Blend just until all is liquified. Pour the mixture into a prepared tart shell (or use your favorite recipe to make your own). You can if you wish, add additional coconut on the top. Bake at 350F for 45-55 minutes, or until the tart is browned across most of its surface.


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