Preheat oven to 350 degrees F. Grease a 10 inch removable bottom tart pan with shortening or butter or grease four 4 inch tart pans.

In a mixing bowl, stir together flour, coconut and sugar. Add butter and egg yolk and mix everything until crumbly. Press into bottom and up the sides of the tart pan (or pans). Set the tart pan on a baking sheet and press a sheet of foil loosely into the pan to cover coconut mixture. Bake covered with foil for 15 minutes. Remove foil and bake another 8 to 10 minutes or until edges are browned.

Meanwhile, make the lemon filling.

Whisk the egg yolks in a small mixing bowl and set next to the stove.

Combine the sugar, cornstarch and room temperature butter in a small saucepan. Turn on the heat and whisk constantly over medium heat until it begins to boil. Turn the heat down to medium-low and immediately pour a small amount of hot mixture into egg yolks, whisking constantly, then pour egg yolk mixture back into pot, whisking constantly on medium- low to prevent lumps. Whisk and stir until mixture coats a spoon. If you get any little lumps of egg, strain the mixture into a clean bowl. If there aren’t any lumps, just pour it in the bowl. Stir in the lemon zest and juice. Cover and chill for about an hour.

When ready to assemble, whip the cream until stiff peaks start to form. Fold the cream in with the lemon mixture. Spread it in the tart pan.

Arrange the fruit decoratively over the lemon mixture.