Preheat your oven to 375 degrees Fahrenheit. Spray an eight- by 12-inch rectangular tart pan or a nine-inch round tart pan with nonstick baking spray.

Crush the graham crackers if needed and place the crumbs into a medium sized bowl. Set aside.

In a small bowl melt the margarine/butter in the microwave, and then pour it into the bowl with the crumbs. Stir to mix well, the mixture should resemble wet sand.

Press the graham cracker mixture into the tart pan all around the bottom and sides. A good trick here is to use the bottom of a measuring cup to press down the crumbs.

Bake for eight to 10 minutes or until the crust is golden brown. Cool before filling.

While the crust is baking, prepare the lemon curd. Whisk egg yolks till beaten well. Add in the sugar, lemon juice, and zest, and beat again.

In a heavy-bottomed pot over low heat add in the egg mixture and stir consistently for 10 minutes. You do not want to raise the temperature or rush this process, because the eggs can curdle. You will know the mixture is ready when it has thickened up and has coated the back of the spoon without being runny. Turn the heat off and immediately add the cold margarine/butter, stir to melt.

Pour the lemon curd into a container, and place a piece of plastic wrap directly on top of the curd to prevent a film.  Then top the container with the lid and let it cool down in the fridge.

Once the crust and the lemon curd have cooled down, pour and spread the curd all over the crust to fill.

Top with fresh blueberries and/or coconut. Enjoy!