French Lemon Tart (Tarte au Citron)

With a crisp, buttery coconut crust and a silky-smooth lemon filling that both come together in the microwave, this French Lemon Tart will be requested again and again!

This French Lemon Tart is my rendition of the iconic citrus confection that you can find at every little patisserie and boulangerie scattered throughout the nation of France. The crisp, buttery press-in crust is an adaption of a recipe from a Parisian cooking school so I guess that makes it a French-French Lemon Tart. The crust takes less than 5 minutes to put together yet tastes like a labor of love.

• 7 tablespoons butter (I use salted)
• 1 tablespoon neutral-flavored oil ie, sunflower, avocado, vegetable, canola or grapeseed oils will all work
• 3 tablespoons water
• ¼ teaspoon salt
• 4 tablespoons sugar
• 1½ cups all-purpose flour
• ¾ cup shredded unsweetened coconut optional

• 5 egg yolks
• 5 eggs
• 1 ¼ cups sugar
• finely grated zest from 2 medium-size lemons
• ¾ cup lemon juice
• ⅛ teaspoon kosher salt (if using unsalted butter)
• 12 tablespoons butter