Baked lemon and coconut tart

Gorgeously gluten-free.

  • 20 mins preparation
  • 30 mins cooking
  • Serves 10
  • Print
Made with rice cookies and coconut as a base so it's deliciously gluten free with a lovely lemon filling this gorgeous lemon tart is sure to impress.
Looking for more gluten free desserts or more tarts recipes?


Baked lemon and coconut tart
  • 200 gram rice cookies
  • 1/2 cup desiccated coconut
  • 1 egg white
  • 4 eggs
  • 1/2 cup raw caster sugar (or coconut sugar)
  • 1/2 cup lemon juice
  • 2/3 cup light thickened cream


Baked lemon and coconut tart
  • 1
    Preheat the oven to 160°C (140°C fan-forced).
  • 2
    Process cookies until finely crushed. Add coconut and egg white; process until combined. Press biscuit mixture firmly over the base and side of a 24cm (2.8cm deep) round loose-based flan tin. Place on an oven tray; freeze 10 minutes while preparing filling.
  • 3
    Lightly whisk eggs and sugar in a medium bowl until combined. Add remaining ingredients, whisk until combined. Pour filling into biscuit crust.
  • 4
    Bake tart for about 30 minutes or until the filling is just set and slightly wobbly in the centre; cool. Refrigerate until cold.


You can use this base as a substitute for biscuit bases for cheesecakes and other sweet tarts, baked or unbaked.

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