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Lemon Coconut Tart with Vanilla Bean Crème Fraîche and Candied Lemons
Ingredients
  • subheading: Candied Lemons:
  • 1 cup granulated sugar
  • 1 cup water
  • 2 large lemons, skin still on, sliced thin
  • subheading: Coconut Crust:
  • 1¼ cups all-purpose flour
  • 1 cup unsweetened, shredded coconut
  • 2 tablespoons granulated sugar
  • ½ teaspoon salt
  • ½ cup unsalted butter, melted
  • 1 teaspoon vanilla extract
  • subheading: Lemon Layer:
  • 4 eggs
  • 1¼ cups sugar
  • ½ cup lemon juice
  • 1 tablespoon lemon zest
  • ½ teaspoon salt
  • 2 teaspoons vanilla extract
  • ½ cup flour
  • subheading: Topping:
  • 8 oz vanilla bean crème fraîche (I used Vermont Creamery)
  • ¼ cup toasted coconut (optional)
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