Lazy Mary's Lemon Tart

By • October 29, 2009 • 172 Comments


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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. - dymnynodymnyno

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&MA&M

Serves 1 tart

  • 1 large Meyer lemon, cut into 8 pieces
  • 1 1/2 cup superfine sugar
  • 1 stick butter
  • 1 teaspoon vanilla
  • 4 eggs
  • Your favorite tart shell
  1. Heat oven to 350° F.
  2. Put all ingredients (except tart shell) into a blender and whirl like crazy!
  3. Pour into tart shell.
  4. Bake for 40 minutes or until set, watching so that the top doesn’t burn.
  • This recipe is a Wildcard Contest Winner!

Tags: Desserts, lemon, sweet, tart

Comments (172) Questions (14)

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Food52

about 1 month ago Manhattan Tart

This is about a bazillion times easier than lemon bars and couldn't be any tastier -- or prettier! Made this for lemon lovers and it didn't disappoint. Will happily make it time & again. If Meyers aren't available I'll use a regular thin-skinned lemon since we like things a bit puckery!

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3 months ago barry strydom

Makes this regular as clockwork for the coffeeshop. U love it. Few of the regulars felt it was "too sweet". So, for us I reduced the sugar by 1/4 cup. And now everyone is happy....

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3 months ago Cinnamin

I love the simplicity and ease of this tart! It's sort of like Donna Hay's baked lemon pudding, where she blitzes the whole lemon with sugar and egg yolks. I'm yet to venture into tart-making territory, and this would be a good tart to start with.

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3 months ago betty carson

Made this yesterday - my first experience with Meyer lemons. It was very good, but I was disappointed . . . not tart enough, too sweet. Suppose that depends on the lemon! Texture was good. Next time I will use a regular lemon, sans seeds, and see what happens. Might reduce sugar to 1-1/4 or 1-1/2 cups.

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3 months ago dymnyno

Yes, Meyer lemons are milder and sweeter than "regular" lemons. Be sure find a lemon that does not have a super thick skin.

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3 months ago Terry

Can regular granulated sugar be used instead of superfine??

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3 months ago Caroline Conger

Delicious! I put it in a cashew and almond based tart crust. This is my new go to dessert recipe because it could not be easier or more amazing!

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5 months ago Diane Villani

When doing this I like to use an organic lemon if you can get one, or a well scrubbed regular one. I remove the seeds because they are bitter and my consistency usually has tiny bits of lemon that make for an interesting texture, I think. However, if you blend it longer I presume it would get to creamy.

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5 months ago Whitney Bowles

You really just throw the rind and all into the blender? What consistency should the mix be when it's done blending?

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5 months ago dymnyno

Yep, just throw it all in seeds, rind and all. It will be very creamy and smooth.

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5 months ago Whitney Bowles

Thanks! Gonna make this on Thanksgiving. :-)

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8 months ago kath1

It is nice sugarless with maple syrup poured on. I don't think lack of sugar has harmed the structure of the filling. so add sweetened cream (even better creme fraiche) to serve and less sugar in the pie would be a lovely variation.

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8 months ago Diane Villani

To Kath who forgot the sugar - ouch!
To Leslie, I've never tried freezing it but I don't think I would. It might get watery when it defrosted. Maybe just the crust in the pan, then crisp it up again in the oven for a few minutes?

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8 months ago leslie

can this be frozen in advance

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8 months ago kath1

I forgot to put the sugar in! It's a bit like a lemon quiche.

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9 months ago Diane Villani

For a really easy dessert with the same flavors as this tart (whole lemon, butter) try David Lebovitz's Whole Lemon Bars. His crust is baked first so it's very crisp.

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9 months ago Celia

I like this tart

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9 months ago barry strydom

Thank you... going to try this recipe later

Stringio

9 months ago Jeff Winett

The recipe surely does call to me, but I have a concern. I seem to have mostly bad luck when baking a pie such as this in anything but a fully blind baked crust. Any advice?

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9 months ago barry strydom

Eeek... 1 stick butter = ??? gram/ounces...
Please forgive the ignorance

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9 months ago dymnyno

1 stick of butter is 4 ounces.

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9 months ago Chrissie64

Hi 1 stick of butter is 115g. Definitely.

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10 months ago m tynan

Thanks.

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10 months ago dymnyno

I added a pie crust recipe in "Lazy Mary's Improved Lemon Tart" on food52.

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10 months ago adele93

does anybody have a sweet short crust pastry that's REALLY quick to make that goes well with this?