¼ cup butter, softened
1 cup granulated sugar, divided
1 tbsp. lemon zest
5 large eggs, divided
¼ cup fresh lemon juice
1 package (14.1-ounce) refrigerated piecrusts
3 tbsp. orange marmalade
¼ tsp. fresh rosemary, minced
1 tbsp. all-purpose flour
1/8 tsp. salt
½ cup heavy cream
1 tsp. vanilla extract
1 ¼ cups sweetened flaked coconut
Shaved coconut, for topping
Whisk together butter, ½ cup sugar, and lemon zest in a medium microwave-safe bowl until blended. Add 2 eggs, one at a time, whisking until blended. Gradually whisk in lemon juice until blended (mixture will look curdled). Microwave at high 2 minutes, whisking at 1 minute intervals. Microwave, stirring at 30 second intervals, 1 to 2 minutes more or until mixture thickens. Place plastic wrap directly on warm curd (to prevent a film from forming), and chill 4 hours or until firm.
Heat oven to 425ºF. Unroll piecrusts; stack on a lightly floured surface. Roll stacked piecrusts into a 13-inch circle. Fit piecrusts into a 10-inch deep-dish tart pan with removable bottom; press into fluted edges, and trim along edges. Line piecrust with parchment paper, and fill with pie weights or dried beans; place pan on baking sheet. Bake 12 minutes. Remove weights and parchment paper, and bake 8 more minutes. Cool completely on a wire rack (about 15 minutes). Reduce oven temperature to 350ºF.
Brush marmalade on bottom of piecrust; sprinkle with rosemary. Spoon chilled lemon mixture over marmalade. Whisk together flour, salt, and remaining ½ cup sugar in a large bowl. Add cream, vanilla, and remaining 3 eggs and whisk until blended. Stir in coconut; carefully pour over lemon mixture in tart shell. Bake at 350ºF for 45 to 50 minutes or until center is set. Remove from oven and cool completely on a wire rack (about 1 hour). Top with coconut. Serves: 8-10.