Lemon and Coconut Tart: Baking for Easter with Andreja Juknevicius

Andreja Juknevicius

The tanginess of the lemon and coconut cream goes perfectly with the slightly salty graham crust that has shredded coconut in it for extra texture. Enjoy a small slice with a cup of tea this Easter!

Makes one 9 inch round tart

(Skaityti šį receptą lietuviškai)




1 ¼ cups graham cracker crumbs
1 cup shredded unsweetened coconut
2 tbsp sugar
½ tsp salt
1 tbsp maple syrup (or corn syrup)
8 tbsp melted coconut oil (or melted butter)

Lemon and Coconut cream:

1 cup raw unsalted cashews
1 can (290ml) sweetened coconut cream (I buy it at Bulkbarn)
¾ cup fresh lemon juice
2 tbsp finely grated lemon zest
3 tbsp corn startch

  1. Place the cashews in a small bowl and pour over boiling hot water to cover them completely. Let sit for 1 hour. This softens the cashews. Drain off the water and set aside.
  2. Preheat oven to 350°. Grease a 9 inch ‘spring form pan’ or tart pan and line the bottom and sides with parchment paper.
  3. In a medium bowl, whisk together the grahman cracker crumbs, shredded coconut, , sugar and salt. Mix the melted coconut oil with the maple syrup and pour it over the mixture and stir to combine.
  4. Press the crust mixture into the bottom of the pan. (see photo)  
    Pie crust
  5. Bake for approximately 15 min, until it is golden in colour.
  6. To prepare the lemon and coconut cream: Place the softened cashews, coconut cream, lemon juice, lemon zest and corn starch into a blender. Blend until smooth.
  7. Pour over the crust in the pan and bake at 350° for approximately 30-40 min, until the centre is no longer liquidy, but firm (similar to a cheesecake).
  8. Let the tart cool in the pan for about 15 minutes before removing it.
  9. Dust the top with icing sugar and decorate with lemon slices as desired.