It’s the perfect dessert pairing for any Passover table, lemon and coconut. Combine a freshly baked macaroon (crust) crispy on the outside, chewy in the center with a tart & tangy lemon filling, top it with fresh raspberries and you’ll have a holiday dessert that will make all your guests very happy.
That it is also easy to prepare is a bonus. There’s no dairy in the recipe which makes it a good candidate for any type of Passover dinner you’ve prepared.
To locate kosher for Passover unsweetened, shredded coconut and tapioca starch – those items are available in larger grocery stores and kosher markets that carry Passover baking ingredients or online here.
I like to use a 9-inch springform pan for this recipe to make moving the tart to a serving plate easier. You could also use a pie plate and serve it directly from the pan. Be sure to grease the pan generously with nonstick spray (also available kosher for Passover). Add a piece of parchment to the bottom of the pan and moving the tart becomes even easier.
Raspberries or blackberries are particularly tasty with the tart lemon filling but any fresh berry will work.
Lemon. Macaroon. Berries. A holiday trifecta.
|Lemon Berry Macaroon Tart|| |
- 3 extra large eggs whites
- 65 grams superfine baker's sugar (1/3 cup)
- 1 lemon, zested
- ½ teaspoon vanilla extract
- 145 gram unsweetened finely shredded coconut (1½ cups)
- 120 grams fresh lemon juice, strained (1/2 cup)
- 3 extra large egg yolks
- 3 extra large eggs
- 100 grams superfine baker's sugar (1/2 cup)
- 20 grams tapioca starch (2 tablespoons)
- ½ teaspoon vanilla extract
- pint fresh raspberries or blackberries
- Preheat oven to 350°F. Generously grease a 9-inch springform pan and line the bottom with parchment paper. In a medium bowl whisk together egg whites, sugar, lemon zest and vanilla until frothy and the whites begin to thicken. Stir in the coconut with a silicone spatula.
- Scrape into the pan and using wet fingers, distribute the macaroon crust evenly across the bottom of the pan and up the sides about 1-inch. Let the pan sit for 10 minutes before placing it in the oven. Bake crust for five minutes and turn oven temperature down to 325°F. and bake 30 to 35 minutes or until the bottom is just golden. While the crust is baking prepare the filling.
- In a medium bowl combine the strained lemon juice (be sure it is fresh and not bottled) with the yolks and eggs, sugar, tapioca starch and vanilla. Whisk until mixture is smooth. When the macaroon crust is ready, carefully strain the filling into the bottom of the hot crust being careful not to disturb the macaroon. Once the filling is in the pan return the tart to the oven and bake 20 to 25 minutes more or just until the filling is just barely set in the center (it might jiggle a little bit). Start checking at 20 minutes and take it out of the oven right away when it is mostly set - don't over bake the filling.
- Place pan on a rack and cool completely. Use an offset spatula to loosen the macaroon from the edge of the pan and then gently remove the collar. Slide tart on to serving plate and top with berries right before serving. Generously serves 6 to 8.