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Coconut and Lemon Tart | Dairy Free Indulgence |

Coconut and lemon Tart

Sometimes when you plan a Coconut and Lemon Tart for friends coming for a relaxing summer Sunday lunch you discover that someone on the guest list is lactose intolerant. With all ingredients purchased you have to get inventive with the recipe. On this particular occasion, I replaced the double cream that the dish needed with coconut yogurt.

Everyone attending agreed that the taste and texture of the dish outstanding. It was love at first bite.

Coconut and Lemon Tart

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By Marc Spendlove-Kruger Serves: 6
Prep Time: 25 Minutes Cooking Time: 1 Hour


  • For the pastry (makes double)
  • 500 g plain flour plus extra for dusting
  • 140 g icing sugar
  • 250 g Margarine cubed
  • 4 egg yolks
  • For the Filling
  • 5 eggs
  • 140 g caster sugar
  • 150 ml Coconut Yogurt
  • juice 2-3 lemon about 100ml/3½ fl oz and 2 tbsp lemon zest



To make the pastry, mix the flour and icing sugar in a bowl. Rub the margarine into the flour with your fingers until crumbly. Mix in the egg yolks. If the pastry is still too dry, add 1-2 tbsp water until it comes together. Roll into a ball and divide in half (freeze one half for another recipe). Flatten out the pastry with your hands, wrap the dough in cling film, then chill for at least 30 mins. While the pastry is chilling, make the filling. Beat all the ingredients, except for the zest, together. Sieve the mixture, then stir in the zest.


Roll out the pastry on a lightly floured surface to about the thickness of a £1 coin, then lift into a 23cm tart tin. Press down gently on the bottom and sides, then trim off any excess pastry. Stab a few holes in the bottom with a fork and put back in the fridge for 30 mins.


Heat oven to 160C/140C fan/gas 3. Line the tart with foil and fill with rice or dried beans. Bake for 10 mins, then remove the tart tin from the oven, discard the foil, and bake for another 20 mins until biscuity. When the pastry is ready, remove it from the oven, pour in the lemon mixture and bake again for 30-35 mins until just set. Leave to cool, then remove the tart from the tin and serve at room temperature or chilled.

This coconut and lemon tart is a lovely conclusion to an elegant dinner! I garnish with a strawberry fan and a sprig of mint.

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