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Author Notes: Versions of this simple quick dessert have circulated around the valley for years. It's a great dessert to make at the last minute. I have quite a few lemon trees , mostly Eureka (big thick skinned), but only a few sweet Meyer lemons which make the best tart. But, it only takes one large lemon! Unfortunately for me, lemons don't pair very well with red wine. - dymnyno —dymnyno
Food52 Review: People who taste this smooth, fragrant tart won't believe that it contains a whole lemon, rind and all! Nor will they understand how you got it to be so fragrant and light and not at all gummy like lemon curd tarts can sometimes be. In our view "Mary" wasn't lazy at all, she was brilliant. She has you whiz the filling together in a blender, then simply pour it into a blind-baked tart shell. Dymnyno gave the tart her own touch -- a Meyer lemon -- which lends it fragrance and finesse and none of the intrusive acidity found in regular lemons. One catch: you'll need to use your own tart dough. If you don't have a favorite, we recommend the Joy of Cooking's sweet pastry dough. We lined a 9-inch fluted tart pan with it, pricked it with a fork, filled it with pie weights and blind-baked it at 375 F for 15 minutes then removed the weights and baked it for another 10 minutes. Once the tart shell cooled we added the lemon filling and sent it back for one last turn in the oven. Start checking it at 35 minutes. - A&M —The Editors
Serves 1 tart
- 1 large Meyer lemon, cut into 8 pieces
- 1 1/2 cups superfine sugar
- 1 stick butter
- 1 teaspoon vanilla
- 4 eggs
- Your favorite tart shell
- Heat oven to 350° F.
- Put all ingredients (except tart shell) into a blender and whirl like crazy!
- Pour into tart shell.
- Bake for 40 minutes or until set, watching so that the top doesn’t burn.
- This recipe is a Wildcard Contest Winner!
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