Fear of crust making has led me to take the coward's way out...premade dough from grocery stores and bakeries! Then, I found an old recipe written in my Great Aunt Evie's (gone for 40+ years) handwriting. I gave it a try and have since become a "born again" crust maker. For this recipe, I added lemon zest to the dough to give an additional bite of fresh Meyer lemon to the tart. As to the filling; I am as lazy as ever! - dymnyno —dymnyno
Test Kitchen Notes
Why improve on perfection? I wondered when I saw that Mary had tweaked her Meyer lemon tart. I'm an expert on this recipe, having prepared it about half a dozen times since it was first posted. I have to agree though with her revisions, adding the zest to the crust only further enhances the lemon flavor. I served it at a lunch party and it was all eaten before I could snap a photo. I still use less sugar than the original recipe and used 2 lemons as my Meyers were a bit small. I zested the lemons with my rasp. Thumbs Up! —Lizthechef
all purpose flour
1 1/2 cups
(12 ounces) cold butter, cut into slices
Meyer lemon, for zest (I used a box grater)
Lazy Mary's Tart Filling
large Meyer lemon cut into pieces (1 1/2 - 1/3/4 ounces)
1 1/2 cups
superfine white sugar
unsalted butter (1 stick)
In This Recipe
Mix flour, butter, egg, cold water, vinegar and salt together with a heavy fork. Or, use a food processor with a large bowl. Don't bother to totally break down the butter.
Since this recipe makes enough for two crusts, divide the dough and form into two disks. Add the lemon zest to the lemon tart dough and wrap and save the rest.
Place the dough in the middle of the tart pan and spread it out and up the sides of the tart pan with your fingers. (Use a tart pan with a removable bottom.)
Blind bake the tart shell for about 10 minutes at 350 degrees.
Remove the tart shell from the oven and pour in the filling . Return to the oven and bake for about 30 to 40 minutes. Check to see if the filling is set and the top is turning golden.