Lazy Mary's Lemon Tart

By • October 29, 2009 • 183 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&MThe 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
  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!
Jump to Comments (183)

Tags: Desserts, lemon, sweet, tart

Comments (183) Questions (14)

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4 months ago Marian

Has anyone tried this recipe with limes? I couldn't find Meyer lemons and it seemed that limes have thinner skins than the available lemons, so I thought they might be a better substitute.

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4 months ago Alison

I love this recipe and got really really great comments from all my family when I made it!! So easy and tasty! Thanks!

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4 months ago huy dang

Never bake a pie before and my daughter loves lemon bar, so make one last week. It was so easy and fool proof and turned out so good. We're lucky to have relatives with Meyers lemon tree and just asked them to pluck a few and we'd have a wonderful desert.

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4 months ago DVE

Hi -
9" tart pan should be fine and baking it before will prevent a soggy crust.
It's a good recipe.

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4 months ago loique

so going to make this today.... but... have a question. what size tart shell? do you pre-bake the shell? thanks...

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4 months ago kcallison

I did pre-baked my pie shell for about 5-7 minutes.

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5 months ago JANET

Made this with a biscuit crumb shell blind baked for 10 mins, before filling.. Would have been terrific , only I used thick skin lemons, Big Big mistake, very tart, will try to find thin skinned normal lemons as unable to obtain Meyer lemons. Wish I had read the comments before making.

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5 months ago MicronCat

Since I am too lazy to make a crust, I used the fillinf part of this recipe, and the cracker crust from Bill Smith's Atlantic Beach Pie (also on F52). It's not cold yet, but I had to cut it due to circumstances beyond my control, so of course, I had to taste test. Yum!

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5 months ago LysiaLoves

Has anyone tried this with an alternative to white sugar? Usually I bake with coconut palm sugar but wondering if the flavor might be too dark... I do have blonde coconut sugar which worked great in my gluten-free lemon ginger blueberry muffins but not sure how it'd be in this. Honey is too strong tasting and agave is more neutral but I'd think it'd throw the liquid ratio way off. Hmmm...

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10 months 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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11 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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11 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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11 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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11 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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11 months ago Terry

Can regular granulated sugar be used instead of superfine??

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11 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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about 1 year ago DVE

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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about 1 year 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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about 1 year ago dymnyno

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

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about 1 year ago Whitney Bowles

Thanks! Gonna make this on Thanksgiving. :-)

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3 months ago Antoinette Arabella Palmieri

About how long do you blend it?

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over 1 year 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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over 1 year ago DVE

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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over 1 year ago leslie

can this be frozen in advance

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over 1 year ago kath1

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

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over 1 year ago DVE

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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over 1 year ago Celia

I like this tart

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over 1 year ago barry strydom

Thank you... going to try this recipe later

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over 1 year 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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over 1 year ago barry strydom

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

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over 1 year ago dymnyno

1 stick of butter is 4 ounces.

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over 1 year ago Chrissie64

Hi 1 stick of butter is 115g. Definitely.

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over 1 year ago m tynan

Thanks.

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over 1 year ago dymnyno

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

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over 1 year ago adele93

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

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over 1 year ago Chloe8

This is a must recipe over this weekend! I was looking for a good lemon tart recipe since I had it in France last Summer.

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over 1 year ago on tray

I have made this twice and think its the best, with or without the crust. My co-workers really enjoyed it also

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over 1 year ago sofia j. jacobsen

Think this is what was called "the impossible pie" Made a big fan base with the working women!!

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over 1 year ago Kasia

This tart is absolutely great! So easy to prepare and it's delicious! Thanks!

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over 1 year ago adele93

i haven't read through all the comments, so i was just wondering how big of of a tin does this amount of filling fill?, also if using pre-rolled pastry, does it need to be blind baked first? - not sure as it takes 40 minutes in the oven anyway

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over 1 year ago KLT

A 9-inch pie pan is pretty perfect. You could use a 10-inch and bake for a bit less time, or an 8-inch for a bit more. I would just keep your eye on it starting at the 30-minute mark. Also, I don't blind, or pre-bake the 'pre-rolled', or ready-made pastry.

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over 1 year ago KLT

I have been careful with the oven temp and have even adjusted it down and added time but the top of my tarts is always a nice golden brown. No matter. I tell folks it's a Browned Butter Fresh Lemon Tart. Really delicious but you have to remove the bitter pith, which I commented on below.

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over 1 year ago DianNoe

Easy, not bitter & pretty too. Great back pocket dessert.

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over 1 year ago Ms. T

This is my new favorite recipe! So good, and so easy it feels like cheating. I used a 4 oz Meyer lemon (thanks to some of the other comments for guidance), and the Classic Tart Dough recipe from the Cook's Illustrated cookbook. And I garnished with fresh lavender from my garden and put a few drops of lavender extract in the whipped cream. Rave reviews all around the table. Thanks for sharing this gem of a recipe that will be in my arsenal for many years to come!

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over 1 year ago adele93

would you please be able to post the dough recipe, thanks :)

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5 months ago LysiaLoves

Ooh, lavender? You just got my attention!

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almost 2 years ago janettefagan

looks very delicious but I dont see many Meyer lemons in Texas can I use other lemons?

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almost 2 years ago Kitchen Butterfly

I've tried it both ways - with Meyers and regular lemons. The Meyer lemon version is a dream - sweet, delicately fragranced and totally lemony. The regular lemon version ended up bitter but my husband and friend LOVED it.

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almost 2 years ago Rhonda35

I use regular lemons all the time and it comes out just fine. Meyer lemons are better, but I can't be too picky in this rural area. :-)

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over 1 year ago KLT

The pith (white layer between the rind and fruit) is the culprit when it comes to being bitter. I have used all kinds of lemons and plan to try it with lime. The trick, regardless of the type of lemon is to remove the peel in sections and, laying the outside down, using a sharp knife, cut in a horizontal position until the white pith is gone from each section. The slice the rind, which is yellow on both sides now, into smaller pieces and toss into the blender. I also remove any seeds since they might add bitterness, too. The toss in the lemon fruit and the rest of the ingredients, blend like mad & go from there. This has been an instant favorite.

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over 1 year ago KLT

Meant 'then slice the rind into smaller pieces.' This really doesn't add much time to the process and the payoff is fantastic.

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almost 2 years ago alamesa

I really want to make this for dessert for a dinner I'm organising but as with so many recipes, it requires a blender and I only have an electric hand blender and whisk. *sigh* Can't get a blender in time but saved for when I get one. Can't wait to try it!

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almost 2 years ago Rhonda35

Can you borrow one from a neighbor? You'll need it for about 5 minutes and then you can wash it and get it back before cocktail hour! ;-)

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almost 2 years ago alamesa

It did cross my mind. You talked me into it! We're on pretty friendly terms. :-)

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almost 2 years ago chop chop

Took this to a small party and it was well received. Easy to make!

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almost 2 years ago m tynan

We have two meyer lemon trees and tried this TWICE, using the entire lemon and the pie is bitter, bitter, bitter. The final solution was to peel the lemon and supreme the sections, adding them and some lemon zest to the blender. We took the easy way and just used a graham crumb crust which worked just fine.

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almost 2 years ago QueenOfGreen

Could the bitter be because of a lost seed? The first time I tried it, mine was just slightly bitter too. But I could tell it must have been a seed. The second time I made it I cut my lemons into smaller chunks to be sure I took out all the seeds, and it was perfect. Not sure if that's it in your case, but just a thought.

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over 1 year ago dymnyno

Sorry that I didn't answer before...I've been gone for a month. I used to assume that all Meyer lemons were very thin skinned and using the whole lemon, skin, pith and seeds worked. This year for some reason of nature my own Meyers are very thick skinned so using the whole skin and pith would probably yield a bitter tart. Maybe you have/had the same problem. Usually the skin is very thin. I guess our colder than usual winter was the culprit!

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almost 2 years ago KLT

Made my second tart today. I don't like bitter tastes, so I peeled the lemons (easy if you cut off the ends, then slice just through the rind several times top to bottom. Then, just peel down the rind sections.) and removed the seeds. I cut the pith away and threw the rind into the blender along with everything else. I started with 1 cup of sugar and ended up adding another 1/4 cup. You really have to taste to make certain of the amount of lemon and sugar. I baked the tart at 325F because the 1st one at 350F was too brown. This on was also brown, but lighter in color and quite pretty, actually. My ancient oven probably runs hot. Anyway, this is a winner. I am inspired to try limes, oranges and a combination of citrus in this recipe. Love this one.

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almost 2 years ago sashimi

This dessert was so incredibly easy and flavorful. Great way to perk up any run of the mill weeknight dinner. The only issue was that a whole stick of butter makes it a little oily. The second time I made it, I used less butter, one cup of sugar and substituted 2 of the eggs with egg whites to make it a bit lighter. It was perfect and just as flavorful.

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almost 2 years ago Rita Whelan

I made this very easy desert last night to follow risotto. I served it with a few fresh raspberries. My company liked it very much. I will make it again.

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almost 2 years ago Rita Whelan

Thanks, I will let you know how it goes!!!

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almost 2 years ago kcallison

This is really good! I used regular lemons and squeezed the juice. I couldn't find superfine sugar so I just put it in the blender and superfined it myself! : )

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almost 2 years ago Rita Whelan

Can I use a pie shell or what is your best suggestion for the shell?

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almost 2 years ago kcallison

I suck at crust... I just bought pre-made pie shell.

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almost 2 years ago Rita Whelan

Do I bake the pie shell first?

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almost 2 years ago kcallison

Yes... about 8 minutes is how long I baked mine.

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almost 2 years ago Vitaj

I've been doing a low-carb almond-flour crust and I do not pre-bake it. I use this recipe: http://lowcarbdiets.about.... Press it into the pie plate by hand, pour in the filling and bake. It's a great tart! Hat's off to Lazy Mary!

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almost 2 years ago dymnyno

Thanks, Dr Babs!

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almost 2 years ago drbabs

Barbara is a trusted source on General Cooking.

This recipe saved my life! I had a ton of meyer lemons and was making a tart from a recipe for lemon squares (in which you juice a ton of lemons, zest them, add eggs, etc.), and as I was about to put it in the oven, I spilled the entire filling on the kitchen floor. The thought of starting over filled me with dread, and then I thought, "Lazy Mary's Lemon Tart!" It was wonderful as usual--even the non-lemon lovers in my family really liked it. XO

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about 2 years ago Cook from Lions Bay B.C.

I made this tonight baked in pie shells. It was a great flavour but not tart which is what we were expected. I am freezing the tarts and will use them as a base for mini trifles using lemon curd. The recipe is excellent.

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about 2 years ago IndustrialGastronomy

I've been making this recipe for the last year, but converting it to gluten and dairy free. Its great with an almond flour crust and coconut oi!

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almost 2 years ago Hiromi Motojima

Good to know that I can use coconut oil!

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about 2 years ago dani

My lemons are ripe. Finally got around to trying your recipe and OMG it's GOOD! So easy. Thank you.

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over 2 years ago kcallison

What if I don't have a meyer lemon?

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over 2 years ago Kitchen Butterfly

oh yes, yes, yes, yes! I made this, the new and improved version. The crust was a snap to make and the filling was AMAZING. I served it with some cold, whipped cream (dont ask if there's some other way to serve whipped cream but cold!). We had this before dinner and I have NO regrets. Now that I'm down to 2 Meyer Lemons, I will make another one and then probably rely on a mix of oranges and lemons! I made it once with whole lemons and it was bitter....but found a following in my husband and a friend! Thank you

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over 2 years ago jandash

How much butter is a stick? Metric measurement please

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over 2 years ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

Much of the butter sold in the U.S. comes in 1-pound boxes, containing 4 wrapped sticks per box. So a stick is 4 ounces, or approximately 133.4 grams. ;o)

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almost 2 years ago bowensoap

I think you have a typo there, 4 ounces is 113.4 grams.

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almost 2 years ago Huhana

A stick is 113 grams! : )

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almost 2 years ago Huhana

Sorry. didn't see your reply. You're right it is 113.4 grams. And the celcius temperature is 175 c. Just making it now!

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over 2 years ago windysiprits

This is amazing, simple, awesome. It has been a week and change since I looked up this recipe and I have made 5 tarts with one planned for tomorrow. YUM!

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over 2 years ago ihaventpoisonedyouyet

Can this be frozen.after baking? If so, any tricks to doing so?

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over 2 years ago char&feather

This was very easy and delicious. I'm infatuated with meyer lemons and I never neglect an opportunity to cook/bake with them. Thanks for a great recipe to keep in my back pocket.

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over 2 years ago dymnyno

Thank you for the kind words and I am happy that you like the recipe!

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over 2 years ago dymnyno

Thank you for the kind words and I am happy that you like the recipe!

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over 2 years ago windysiprits

I made this tart last night and it was SO easy! I am not a baker so this was so simple and easy and the end result, delicious!

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almost 3 years ago Dovidl123

Has anyone used whole orange instead whole lemon to make tart?

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almost 3 years ago Dovidl123

Has anyone used whole orange instead whole lemon to make tart?

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almost 3 years ago greenchilemaven

Thanks for the easy one.

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almost 3 years ago Vitaj

GREAT recipe! And it works for the lazy, LOW CARB types, too! I use a press in crust of almond flour, melted butter and a little xylitol, and sub xylitol for sugar - using less, only barely one cup this time, and 3/4 c last time, and it was fine! Add some whipped cream? Just delicious!!

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about 3 years ago maria s.

Like AntoniaJames, my Meyers are just ripening, too. (I'm in L.A.) Can't wait to try. My go-to tart crust is Clotilde's from the Chocolate and Zucchini website. You just press it into the pan.

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about 3 years ago Cheryl NY

For lack of a Meyer lemon I substituted 2 very small thin-skinned regular lemons - as opposed to the larger more substantial ones. (This, of course, resulted in a visit from the produce manager asking why I was "playing" with the lemons.) Whatever..... I followed the blender directions, but baked it in a Keebler Chocolate Crumb Crust. Oh my!!! Topped with a dollop of real whipped cream, this is heaven on a plate!

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about 3 years ago Arrxx

Question - do you partially bake the tart shell before filling?

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about 3 years ago dymnyno

Yes, Bake the crust for about 10 minutes. It give the crust a head start so the filling doesn't get overcooked.

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about 3 years ago Aja

Quick question, has anyone tried this with a sugar substitute like honey or stevia? I'm on a sugar free regime. Thanks!

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over 3 years ago hyorim

I made this delightful tart with Rose Levy Beranbaum's basic flakey pie crust recipe and followed the directions exactly as listed. It only took 35 minutes to bake this tart. It's totally worth a try. So easy to make and very impressive in it's flavors!

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over 3 years ago mroes

Loved it and I found a Meyer Lemon...next time I think I may throw some coconut into the blender just to try it out.

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over 3 years ago dymnyno

That sounds like a wonderful idea!

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over 3 years ago Muffinj

no Meyer lemons to be found =- so just chopped up one large lemon - did take the seeds out but that was all and whirled away in the blender and popped it in the oven,
Oh my goodness - new favorite dessert. My husband and son wanted to eat what was left but I hid it from them so I could savor it today!

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over 3 years ago dymnyno

I am so happy that you loved my tart!

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over 3 years ago dymnyno

Did you make your own crust or my new improved?

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over 3 years ago Muffinj

My own crust - how do I find your new and improved?

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over 3 years ago Pat in SoCal

Variations on a theme...with no meyer lemons to be found I substituted another thin skinned citrus: kumquats. If you love kumquats this was quite good...but ya gotta love kumquats! The higher peel to interior ratio made for a "not so smooth" tart but it was pretty and the flavor was all there. I also made one with regular lemon that I zested, removed the white layer and processed the same way. They were both delicious. I was too lazy to make crust but Trader Joe's frozen crust is pretty darn good.

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over 3 years ago ekling211

I made it yesterday with a regular lemon as my Meyer tree is inside and just bloomed with flowers, so no lemons yet. I took one lemon and cut 2 slices which I used with the rind and the rest of it I cut off the rind and just pitted it and threw it all in. It came out amazing, everyone loved it. It has a tiny bit of that sharp taste from the rind but everyone liked it. If I did it again I'd try it with just one slice of the rind and probably cut back on the sugar (I didn't use superfine sugar, just regular and most of the comments were about it being a little too sweet). Super easy, even with making my own crust (but I bake all the time so this was easy to me). Great recipe!

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almost 4 years ago sixtyfive

Wonderful! Made this with my circa 1964 Waring blender - in constant use over all these years. Reminds me of the kind of "magical" recipes that circulated during those early years of blender cooking: chocolate mousse, hollandaise, etc etc

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almost 4 years ago accidentalcook

I made two today, and they were obscenely good. Made the first using one good size Meyer lemon, after seeding, of course, and also removing the membrane from the wedges. As previously stated, Meyers vary in sweetnes, and mine were particularly sweet. This tart came out fabu-fabu, but I wanted to try another. Using the same lemons, I added one and a half, same procedure. This one came out awesome as well, but with more natural lemon essence, understandably so. So, point being, this is a winner recipe, and will be to play around with, without altering the essentials. Thank you for such a fresh, charming recipe!!

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almost 4 years ago dymnyno

Thank You , Thank You!!! Try my improved version...the crust is wonderful. I have been using the crust recipe for both sweet and savory pies and tarts

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almost 4 years ago Phoenix Helix

On your next trial, don't bother seeding the lemon or removing the membrane. The coolest thing about this recipe is that it's designed to blend the entire lemon, peel, seeds & all. (Which is why it's so important that it's a meyer lemon rather than a regular lemon.) That lazy step feels crazy when you do it, but tastes soooooooooooo good in the end product.

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almost 3 years ago bunmartin

How do i find the improved version and your crust??

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almost 4 years ago Jenn2323

I agree with that the lemon flavor wasn't lemony/tart enough. I thought next time i should add some conventional lemon juice to pick the flavor up.

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almost 4 years ago dymnyno

Meyer lemons are pretty sweet. Maybe cut back on the sugar and it will be a little tarter.

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almost 4 years ago thirschfeld

I love Meyer lemons in tarts for the very reason they aren't so tart, just as I like lemons for their tartness. Different fruits for different tarts. This is a brilliant recipe.

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almost 4 years ago Jordana

This was very easy to make (much easier than squeezing lemons for juice and zesting the rind), and it was good, just not as lemon-y as I was hoping for, maybe Meyer lemons are going out of season . . .

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almost 4 years ago Louisa

Went right out to Fresh Market for the Meyer lemon and made the pie this afternoon. It's like an easy version of the Shaker Lemon pie so popular here in central KY. Same fresh sharp lemon taste and chess pie-like texture, but no fine slicing required. Thanks!

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almost 4 years ago Louisa

Also, I used two Meyer lemons instead of one.

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almost 4 years ago dymnyno

Hey! Thanks...try my improved version...great crust!

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almost 4 years ago JudyH

This is fabulous. The only thing holding me back from making this twice a week is my crust snobbery. I can't bring myself to buy one.

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almost 4 years ago dymnyno

Try my improved version...lazy Mary makes crust!!

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almost 4 years ago jlyn

Made this today and it is, in a word, divine. Used the pate sucree recipe from MSL Aug 2008 issue (1/2 recipe). Also, I used a rectangular 13x4" tart pan. It baked up in 30 minutes at 350.

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almost 4 years ago nutcakes

Would this be too sweet with one the the press-in type doughs?

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almost 4 years ago dymnyno

One of the reasons for "Lazy Mary" is that I use one of those store bought press in doughs...

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almost 4 years ago dymnyno

New version with a fabulous crust!

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almost 4 years ago Elise

Dymnyno, you are a lifesaver! I've made about a half dozen of these since you posted this recipe, and it's now a favorite. So easy to make that I always volunteer to bring dessert to any get together. It's so beautiful and elegant and looks like you slaved at it all day. Pure genius!

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almost 4 years ago Phoenix Helix

Wow wow wow.I think my world just shifted on its axis & I have a new sun! This Lemon Tart is the easiest dessert I've ever made & one of the most delicious. Taking the Lazy in the title literally, I bought a frozen pie crust & just poured the blender ingredients in & baked it all at once. It took 45 minutes instead of 40, but came out perfectly golden & tasted amazing. I then did some taste-testing experiments: eating it hot, cold, at room temp & frozen/defrosted. My verdict? I agree with all the food picklers who said lemon pies taste best at room temperature. It also survived the freezer test & tasted "good" upon defrosting, but it lost some of the iridescent flavor it had when it was fresh. Thanks dymnyno for sharing this recipe!

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almost 4 years ago Phoenix Helix

Does this pie freeze well? Please don't be offended by the question! I've been saving the recipe until meyer lemons came into season & just saw them in the store today. I have a lemon-lover friend who is out of town this month, and I'm afraid the meyer lemons will be gone by the time she returns.

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almost 4 years ago dymnyno

I have never tried freezing this pie. My own Meyer tree seems to have lemons from now until months from now! Seems like there is always something on the tree!

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about 4 years ago Pat in SoCal

I'm probably being anal here but Meyer lemons can be from very tiny to pretty good size. Would you say a "large" one is about 4oz...about the size of a handball?

BTW...I just bought a beautiful bagful at Trader Joe's. (4 oz, handball size of course!)

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almost 4 years ago Wicko

Just curious if you tried this with the 4 oz. lemon. I've got my eye on those Meyer lemons from Trader Joe's too and I wondered if the lemon size was right. Guess i'm anal too. ;)

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almost 4 years ago Pat in SoCal

I dithered and eventually used 1.5 of the 4 oz size ....so about 6 oz. It baked up fine but I cannot attest to the taste as I put it out on the buffet and it was gone before I got a chance to try it. Must have been good!

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about 4 years ago Pat in SoCal

Has anyone tried doubling this and making it in a 9x13 or so pan...or even a 15" jelly roll like a big lemon bar? I wonder if it would work? I have 25 coming for open house/dinner and I'm looking for some easy, big, in season and delicious dessert. TIA.

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about 4 years ago Lizthechef

I only make it as is - but it is such a wonderful recipe, I strongly recommend it!

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about 4 years ago Pat in SoCal

Thanks...I plan to....I'm watching my tree and waiting for the lemons to ripen.

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almost 4 years ago mondoray8

No, and I don't think that I would try it. Both times I made it I was nervous that I took it out too soon. The top browned nicely but it had a slight jiggle to the center. I'd be nervous that the center wouldn't set if it were in a larger pan. That being said, it's an insanely incredible dessert!

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about 4 years ago ling

I just made this tart this morning for Thanksgiving dinner. I have a meyer lemon tree and the fruit just start to ripping. I don't know why my tart doesn't come out as good as everybody was so raved about. I definitely can taste the bitterness of the pith.
lemon lover

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about 4 years ago dymnyno

Is it possible that the lemon was'nt ripe enough? The only time that I have had trouble making this was when I used a Eureka lemon and it was too bitter.

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about 4 years ago Lizthechef

I have a Meyer lemon tree too - never tasted bitter pith in any of my lemon recipes. When I first made this incredible tart, I learned to cut back on the sugar! Perhaps it is just the difference between various trees...In any case, my are green golfballs and I want them to hurry up and ripen!

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about 4 years ago dymnyno

One of the(many)things that I love about Meyer lemons is that they have very little pith and very thin skin.

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over 4 years ago Jennifer (Delicieux)

Beautiful! I love the tang of lemon tarts, it's so refreshing and a great break from heavy desserts. This looks so fabulous.

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over 4 years ago paupershopper

My husband made this to bring to a dinner party - delicious and so easy! Anyone ever tried it in a graham cracker crust?

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almost 4 years ago Jenn2323

I thought that a Graham cracker crust would be delicious! Has anyone tried it?

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over 4 years ago ixshelle

Awesome recipe! I used Eureka lemons by zesting them and just using the fruit, and it came out delicious. My room mates totally devoured it in one evening. It's so simple and quick I'm making two more this Sunday. Thanks so much for sharing this!

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over 4 years ago marley16

already made my mouth water & then I saw the idea of the pecan maple crust and now I'm craving it!

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over 4 years ago drbabs

Barbara is a trusted source on General Cooking.

I made this on vacation--it was so easy and delicious! But the oven was weird so it came out a little runny (which didn't keep people from coming back for seconds)--really great dessert!

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over 4 years ago lapadia

Meyer lemon, a favorite of mine; I recently made this tart and loved every bite, will definitely make again and again!

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over 4 years ago Lizthechef

Made this for a dinner party tonight. Had some extra filling so I baked it in a ramekin. It's hard to believe I used a whole lemon...I think I will reduce the sugar some next time - so hard to judge, as Meyer lemons vary re sweetness. Thank you-

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over 4 years ago dymnyno

Great!! I just made it myself for a dinner party at a friends house tonight. She will be expecting my Sara's almond tart so this will be a surprise.

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almost 5 years ago hope.thurman

Made this tonight. AMAZING! I almost ate the entire thing. Such a great winter/citrus dessert/breakfast.

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almost 5 years ago Sasa and Jan

Second time in this month. I got obsessed.

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almost 5 years ago aargersi

Abbie is a trusted source on General Cooking.

Made this for a dinner party Saturday night and it was a HIT! I used a pecan maple crust recipe that is super easy (Lazy Me!
:-) and it all came together perfectly. Bless you Lazy Mary! This appears to be one of the most popular recipes on Food52!!!

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almost 5 years ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

Can you share the recipe for the pecan maple crust? I was considering a pine nut crust (a la French Laundry cookbook), but the pecan and maple sounds heavenly. I have a dinner party coming up and this is definitely on the menu.

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almost 5 years ago aargersi

Abbie is a trusted source on General Cooking.

Hey I JUST saw this post! Crust is easy-peasy and I don't really measure per se ... just mix half ground pecans half flour (maybe about 1/2 - 3/4 cups each) then pulse those with a stick of butter, then drizzle in enough maple syrup to form it into a sort of dough - I spray a pie plate with no-stick then press this mixture in - and that's IT ... I bake it as is for no bake (cream cheese) fillings and with your tart I just filled and baked and it was perfect!

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almost 5 years ago Cordelia

made this one yesterday. Excellent recipe, everybody enjoyed it including kids! Thanks for posting. I actually used only 1 cup of sugar and it was great and accentuated the flavor of the lemon. Also, trying Merrill & Amanda's approach for baking the tart shell, it was a little over baked, so I think I'll try dymnyno approach next time. This is a keeper!

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almost 5 years ago scottscooking

We made this last night and the results were fantastic. I used one meyer lemon that was big - maybe 3.5” in length and 2.5” in diameter. I cooked the tart for around 35 minutes until the top was brown. The flavor was sublime...Also, not a bad recipe to do with kids since the blender part is a kid magnet - easy, loud and foolproof.

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almost 5 years ago Masha

I made this recipe as soon as I saw it! It was delish! However it didn't set and was runny, unlike the photo. What do you consider a "large" meyer lemon? I think they are normally smaller than regular lemons. I used two 2.5" long ones, assuming they were small, was that too much? Also, I didn't have superfine sugar, so I ground the regular sugar in the food processor. Lastly, I approximated the cooking time and it could've been a little under 40 min (was distracted with kids). I'm guessing that was probably the cause. Any advise would be much appreciated. Thank you so sharing this recipe!!!

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almost 5 years ago Masha

P.S. Made it a 2nd time and it turned out perfect! I'm not sure what I did differently from the first time, except may be cooked it longer.

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about 5 years ago Culinista Annouchka

Looks amazing!

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almost 5 years ago Culinista Annouchka

I made it this weekend, it was fabulous. I actually put the mixture into ramequins and in a water bath, it was a superb crust-less lemon tart!

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almost 5 years ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

Great idea, putting the mixture into ramekins. I've been thinking of doing that, too. How long did it take to cook them? Thanks! ;o)

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almost 5 years ago Culinista Annouchka

I think 5 to 7 minutes longer than the tart...I've written about here: http://culinistannouchka...

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about 5 years ago sweet enough

I can't wait to try this! what a great recipe.

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about 5 years ago melissav

If the meyer lemons I found are small should I use two?

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about 5 years ago dymnyno

Yes, I would use two.

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about 5 years ago melissav

I finally made this "lazy tart" last night to accompany an equally lazy meal - stone crabs and mustard sauce from the fish market with roasted potatoes and asparagus. It was a fantastic end to the meal - much better than the traditional key lime pie. So good in fact that my husband and I both ate a slice for breakfast this morning and I'm making another one for our champagne tasting this Monday at the shop! Thanks for the recipe.

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almost 5 years ago melissav

Made this three times already. It is very dangerous as I can't seem to resist my urges for just one more slice . . .over and over again!

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about 5 years ago QueenOfGreen

Congrats on the win! I've been looking at this recipe for several weeks thinking "REALLY? The WHOLE lemon?!" - as soon as I can get my hands on a Meyer lemon I'll give it a try!

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almost 5 years ago QueenOfGreen

Second time was a charm. First time I learned to beware the stray seed!

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about 5 years ago Janneke Verheij

Very nice, I used a similar 'lazy technique' some time ago; making a tart with whole oranges and yogurt and no tart shell. You can find it with my recipes. I'll surely try this one with lemon as well, looks delicious and so fast.

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about 5 years ago Rhonda35

So, if we have no way of sourcing a Meyer lemon, is this tart unattainable??

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about 5 years ago Gale

I live in Vermont and was astonished and delighted to see them at my local Costco in Burlington two days ago - they were very high quality. You might try there if you have one nearby.

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about 5 years ago dymnyno

I am not an expert on lemons. Meyer lemons are very sweet and have very thin skins with little bitter white pith. If you use a lemon with thin skin and very little pith it might work. Let me know if you try it.(I tried with a Eureka lemon once and it was aweful!)

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about 5 years ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

If I were not using a Meyer lemon, I'd remove the outer. yellow zest and then remove everything inside the lemon, except the pips, of course. I.e., I'd make the tart using just the zest and the fruit, and not the pith and pips.

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about 5 years ago TasteFood

OK, I am intrigued. I love lemon tarts, and I love meyer lemons. I can't wait to try this. Sorry about the red wine.

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about 5 years ago shersue

call me really lazy - but can i use a "high-end" store bought pie shell??

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about 5 years ago dymnyno

of course!

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about 5 years ago dymnyno

I have also made this without the crust...

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about 5 years ago Midge

Can't wait to make this. Fellow Meyer lemon freaks: try the Gourmet recipe for Meyer lemon marmalade (epicurious.com). It's amazingly delicious.

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about 5 years ago Aliwaks

This is so perfect, just picked up many bags of Meyer lemons at Whole foods on sale $1.99 per bag!!! I am making this this weekend!

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about 5 years ago Maria Teresa Jorge

Congratulations for the prize, it's really deserved, great take on this lemon Tart. Thank you for sharing it.

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about 5 years ago zora

Do you melt the butter, or just put it in the blender in chunks? This reminds of a Shaker lemon tart...with technology applied.

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about 5 years ago dymnyno

Don't melt the butter ... just cut it into slices.

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about 5 years ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

Mmmmm, yum. My Meyer lemons are just ripening now. I'll have to try this one soon. It looks a bit like a lemon curd, but much easier. Two thumbs up for that!! I've never thought about just putting the lemon in a blender for something like this. It makes sense, though, because the Meyer lemon has such a thin skin, there isn't much of the bitter pith that you get with other varieties. Thank you for posting this!

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about 5 years ago dymnyno

Thank you! Yikes !...After the snow we just had , I hope that my Meyer lemons survive...also, blood oranges , tangerines, and oranges. It is 34 degrees here today (Calistoga)