1. В В Roll the dough out to an eleven-inch circle on a lightly floured counter and fit into a nine-inch tart pan with a removable bottom, or press dough evenly into thirteen fluted mini-tart cups.

Set the tart pan or mini-tart cups on a large plate and freeze the tart shell for 30 minutes. 2. В В Adjust an oven rack to the middle position and preheat the oven to 375°F.

Set the tart pan or mini-tart cups on a large baking sheet.

Bake until the tart shell is golden brown and set (about 30 minutes for full-size tart, or 10 to 15 minutes for mini-tarts), rotating the baking sheet halfway through baking.

Transfer the baking sheet to a wire rack and let the tart shell or mini-tart shells cool on the baking sheet while making the filling. 3. В В Whisk the egg yolks and eggs together in a medium saucepan.

Whisk in the palm sugar until combined, then stir in the lemon zest, lemon juice, and salt.

Add the coconut oil and cook over medium-low heat, stirring constantly, until the mixture thickens slightly and registers 170°F on an instant-read thermometer (about 2 to 5 minutes). 4. В В Pour the lemon filling into the warm tart shell or individual mini-tart cups.

Bake the tart on the baking sheet until the filling is shiny and opaque, and the center jiggles slightly when shaken (10 to 15 minutes).

Let the tart(s) cool completely on the baking sheet (about one and a half hours). To serve, remove the outer metal ring, slide a metal spatula between the tart and the tart pan bottom, and carefully slide tart onto a serving platter or cutting board, or carefully remove tarts from mini cups and place on serving platter. Making the Tart(s) Ahead The tart dough can be made ahead; however, the tart shell needs to be freshly baked and warm when adding the filling.

Once baked and cooled, the tart can be wrapped loosely with plastic wrap and held at room temperature for up to four hours before serving.