Lemon Tart with Coconut Crust

Ingredients

• 1 cup sugar-cookie crumbs ( 12 cookies)
• 8 large egg yolks 
• 0.5 cup juice of lemon fresh
• 3  lemon zest grated
• 1 pinch salt 
• 1 cup sugar 
• 3 cups coconut or sweetened flaked
• 4 tablespoons butter unsalted cooled melted
• 10 tablespoon butter unsalted cold cut into small pieces

Equipment

• bowl
• frying pan
• oven
• whisk
• plastic wrap
• tart form

Directions

1. Make curd: In a pan, whisk yolks, zest, juice, sugar and salt. Cook over medium heat, whisking constantly, until mixture thickens, 8 to 10 minutes.
2. Remove from heat; whisk in butter, one piece at a time, until melted. Strain into a bowl. Cover with plastic wrap, pressing directly onto surface of curd. Refrigerate at least 4 hours.
3. Make crust: Stir coconut, crumbs and butter until blended. Firmly press onto bottom and up sides of a 10-inch tart pan. Chill 30 minutes.
4. Preheat oven to 350F.
5. Bake crust until golden, 15 to 20 minutes.
6. Let cool on a rack.
7. Spread curd in crust.
8. Remove tart from pan; slice and serve.