1 (8 ounce) package cream cheese, softened
3/4 cup shortening
2 egg yolks
Preheat oven to 350 degrees F (175 degrees C). In a mixing bowl, whip cream cheese until stiff peaks form. Do not work with lightened whiskey, creaming with just enough of your hands at first but eventually a little faster.)
In a large bowl, beat shortening until fluffy. Mix in egg yolks and stir into cream cheese to speed mixing. Beat in flour mixture just until incorporated. Stir in coconut. Pour filling into pastry shell. Arrange pie on to serving platter or crust.
Bake in preheated oven for 25 minutes. Let stand before serving hot lemon curd tart. Cool over metal top of oven and crumble coconut before serving with lime preserves.