A sweet end to summer! Perfect for your Labor Day spread!
1/2 cup lemon juice
1/2 cup turbinado sugar
1/2 cup coconut cream
2 egg yolks
1 store bought pie crust
powdered sugar, for dusting
pam no-stick cooking spray
Preheat oven to 400 degrees. Spray 9 inch tart pan with removable bottom evenly with cooking spray. Place dough over tart pan & press into bottom & sides. Using a knife, cut the excess dough away from the top of the tart pan. Place in freezer 15 minutes.
In a large bowl, beat lemon juice & sugar until smooth in consistency. Add coconut cream slowly and then one egg at a time until well blended. Pour filling into tart shell.
Place tart pan on a foiled baking sheet. Bake for 30 minutes or until slightly browned. Refrigerate for 30 minutes to 1 hour. Serve with a dusting of powdered sugar.
Don’t forget to add love, it makes all the difference!