Lemon-Coconut Tart With Passion Fruit Cream

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4 large eggs, at room temperature

2 1/2 cups granulated sugar

1 tablespoon finely grated lemon zest

1/2 cup fresh lemon juice

3 cups heavy cream

3 cups shredded unsweetened coconut

Sweet Tart Shells

1/2 pound mascarpone (1 cup), at room temperature

1/2 cup superfine sugar

2/3 cup fresh passion fruit pulp (from about 10 passion fruits), plus more for garnish (see Note)

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