5 Ingredients or Fewer
Lazy Mary's Lemon Tart
Popular on Food52
247 Reviews
[email protected]
March 16, 2023
This is so good and so easy.....even my friends who thought they could never make a good desert are now baking this regularly.....I had to buy my own lemon tree.
mac
September 9, 2021
The directions on the blog and the directions for the recipe read differently. No where on the recipe directions do you say to blind bake the pie crust. However, on the blog instructions you say to blind bake it. The directions should also contain the blind bake instructions, to avoid confusion.
I also think that taking out the pits in the lemon is also important to do. The pits have a bitter flavor.
I have made this pie before and it is an easy and tasty pie. It is definitely a crowd pleaser. Thanks for the recipe.
I also think that taking out the pits in the lemon is also important to do. The pits have a bitter flavor.
I have made this pie before and it is an easy and tasty pie. It is definitely a crowd pleaser. Thanks for the recipe.
dymnyno
September 9, 2021
The editors decided that blind baking was not important so they left it out. Meyer lemons, which I specify, have few seeds so it shouldn’t make a difference taste wise when they are pulverized. I’m glad you enjoy the recipe!
Aditi
November 8, 2020
This has been on my to-make list for a long time and finally got around to trying it. I love the creamy texture and it was so easy to make. I used the olive oil press-in tart crust on this site, and used organic limes instead of lemons (about 130 g worth). The taste was a little bitter, but not inedible. I would recommend first processing the lemon with the sugar to avoid big chunks of lemon before adding the other ingredients.
Bodhi M.
June 3, 2020
I made this recently, but with a few changes (oh oh, here goes!). No Meyer lemons available so I used 2 average sized lemons. Since lemons at the store around here seem to have unusually large pithy bits, I first zested the lemons, then I trimmed off a lot of the pith. Then I cut the lemons and removed the seeds. I used the press-in crust recipe from https://food52.com/recipes/78040-the-best-lemon-shortbread-tart-ever. We thought this tart was a keeper! Made it a couple of times already and we love it (we love lemon desserts a lot.) Thanks for the great recipe.
shayes1977
January 19, 2020
I made this tart last night with a store roll out crust. I only had 1 small meyer lemon so used it plus 3/4 a regular lemon. It was delicious but next time I will not use the whole lemon rind as I get a touch of bitterness. It was so easy and simple to make....a great recipe!
DVE
January 19, 2020
I usually use organic lemons and have not noticed any bitterness. Also, be sure to remove any lemon seeds as they are definitely bitter.
Francoise V.
May 8, 2020
Get a zester used specifically for fruit. It gets very tiny zest with absolutely none of the white pith, which is bitter. You'll never go back to using a grater. Worth every penny. Lee Valley sells them or any cooking or department store.
Drs1berry
April 18, 2021
Thanks, great tip for not using the entire lemon rind. I wondered about that!
Ascender
October 26, 2023
Meyer lemon rind is not bitter, but Eureka lemon rind is bitter. I have a Meyer lemon tree and I eat the ripest lemons out of hand, skin and all.
Kathleen V.
December 19, 2019
I made this recipe and it is delicious! I have a great deal of Meyer lemons and I was wondering if the tart can be frozen after cooking and/or before cooking? Also, can the filling be made separately and frozen to fill the tart shell at a later date?
Cristy
December 19, 2019
The filling literally take 5 minutes to blend, freezing changes textures, I would not freeze the filling or a unbaked tart. I might freeze one that is cooked, but this takes only minutes to pull together, it takes longer to make the crust...
Francoise V.
April 18, 2021
The lemons can be frozen but they will be soggy. Other option is to squeeze the juice and add the zest and freeze (great for curd). Keeps forever.
Joe H.
March 14, 2019
I have used olive oil for the butter in this recipe many times and it tastes great.. I just feel it’s healthier. A stick of butter is a lot of butter for this small pie.
You can find the conversion table on the web.
You can find the conversion table on the web.
Nina E.
January 3, 2019
Sorry to say this was a big disappointment (and I made it EXACTLY according to the recipe). The filling didn't even begin to fill the tart shell, and it was runny and tasted more eggy than lemony. Brilliant concept but didn't deliver.
Francoise V.
April 18, 2021
This is Mary's original recipe. https://www.maryberry.co.uk/recipes/baking/classic-lemon-tart
Note that she does not use Meyer lemons. Meyers are far less tart, almost like an orange-lemon. Even the number of eggs here is fine and she makes a taller tart size. The various chillings are essential. You could try reducing number of eggs but they are what sets the filling. Remove while still a tiny jiggle. Double cream is whipping cream, 35% fat or more. www.onlineconversion.com is excellent. If you do a lot of UK recipes, get a scale. Worth the $20.
Note that she does not use Meyer lemons. Meyers are far less tart, almost like an orange-lemon. Even the number of eggs here is fine and she makes a taller tart size. The various chillings are essential. You could try reducing number of eggs but they are what sets the filling. Remove while still a tiny jiggle. Double cream is whipping cream, 35% fat or more. www.onlineconversion.com is excellent. If you do a lot of UK recipes, get a scale. Worth the $20.
Jeanne B.
June 20, 2021
This recipe you shared is not, in fact, the “original” Lazy Mary Tart. As stated in the article, the recipe originated in the Northwest.
As a side note, I make this tart with Meyer Lemons for my bakery, a couple hundred a year, and the recipe here on Food 52 works perfectly. Double-check your tart pan size, and if the only lemons available are small, use 1 1/4 to 1 1/2, instead of just one. If your filling isn’t coming at least 2/3 of the way up the sides, your measurements are off somewhere.
Also, a previous poster commented that it’s “too much butter” in the recipe. In fact, the butter is essential for the proper chess-like texture and taste. And using oil is actually no “healthier,” olive oil or any other type.
As a side note, I make this tart with Meyer Lemons for my bakery, a couple hundred a year, and the recipe here on Food 52 works perfectly. Double-check your tart pan size, and if the only lemons available are small, use 1 1/4 to 1 1/2, instead of just one. If your filling isn’t coming at least 2/3 of the way up the sides, your measurements are off somewhere.
Also, a previous poster commented that it’s “too much butter” in the recipe. In fact, the butter is essential for the proper chess-like texture and taste. And using oil is actually no “healthier,” olive oil or any other type.
Michele H.
December 16, 2018
Easy recipe a tad bit bitter otherwise so yummy. I will leave out the seeds next time. Used a premade pie shell in tart pan. Hubby loved it. I was a bit paranoid about putting g the entire lemon in the food processor. After I ate it I thought oh no was I suppose to put in the whole thing, can I eat the rind? Read the comments and felt better about the taste and had another slice. Oh so good!
mari
November 27, 2018
I loved this recipe. I followed as written with great results. Reasons for bitterness would be from the lemons, and not the recipe's fault. I cut the lemon in quarters and took out the seeds. As everyone knows, they are bitter, and some lemons are loaded with seeds. Just like some cucumbers are bitter, so are some lemons. Again, not the fault of the recipe. Taste your lemon before adding it to the blender. If the peel, pith, or inside are bitter, don't use that part. Cut away pith if it's abundant. I used a smallish lemon and so added a bit of extra lemon juice because I like it lemony. It's an easy and adaptable recipe.
mari
November 27, 2018
Also, I softened the butter to room temp. If you melt your butter, that might cook the eggs and make them curdle before they're baked. If the ingredients aren't well incorporated, then concentrated egg or butter parts might cook the filling unevenly.
Lisa W.
November 23, 2018
Not sure what I did wrong but my mixture was like curdled egg, not smooth. I had all ingredients at room temperature. Baking it now to see it if works itself out...
Amy
November 5, 2018
I hope Food52 will revise this recipe taking into account the comments of taste. I was preparing to make this and luckily read the comments prior to doing so. I opted to use my highly coveted Meyers lemons and stellar butter for a different dessert but would like to try this lemon tart at some point. Please revise the recipe rather than offering suggestions in the Comments section. Why make us work so hard to find the proper combinations in the responses?
Karen
October 28, 2018
Huge waste of valuable ingredients.
Like some other reviewers, who I chose to ignore, this is inedible bitter. Not sour, bitter. The filling tasted amazing when it was made, sweet, sour, interesting texture... I was really hopeful.
Smaller amazing while baking and looked gorgeous out of the oven. But not one person in the house who tried this could take more than two bites. And I am not by any means a novice baker. I bake constantly and bake complex recipes frequently.
This is by far the worst recipe I've come across in all my years of cooking and baking and would advise anyone considering trying it out to just invest the extra time in making a traditional curd filling.
I'm so upset that I wasted my expensive butter on this.
Like some other reviewers, who I chose to ignore, this is inedible bitter. Not sour, bitter. The filling tasted amazing when it was made, sweet, sour, interesting texture... I was really hopeful.
Smaller amazing while baking and looked gorgeous out of the oven. But not one person in the house who tried this could take more than two bites. And I am not by any means a novice baker. I bake constantly and bake complex recipes frequently.
This is by far the worst recipe I've come across in all my years of cooking and baking and would advise anyone considering trying it out to just invest the extra time in making a traditional curd filling.
I'm so upset that I wasted my expensive butter on this.
DVE
October 28, 2018
Everyone’s taste is different and this sounds like it’s not for you but I have two suggestions - use organic lemons and make sure all of the seeds are removed.
Amber S.
October 12, 2018
I found Meyer lemons, but they are much smaller than ones I have bought in the past. So... about how big do you consider a “large” Meyer lemon) :)
Bailey
April 7, 2018
Can you make this in a regular pie pan? I have all of the ingredients but no tart pan!
Analida B.
March 10, 2018
I love the whole lemons in this recipe and I can't wait to try it! I make a version with orange and lemon juice that has a custard like filling: https://ethnicspoon.com/perfect-lemon-tart/
I also like to reserve some egg whites to paint the tart shell after baking to seal any cracks that form so it does not leak while baking the filling.
I also like to reserve some egg whites to paint the tart shell after baking to seal any cracks that form so it does not leak while baking the filling.
YCandy
July 12, 2017
I made this today with the following modifications. It is delicious and so easy!
1. Pie crust - blind baked at 350 for 10 minutes with pie weights, then 5 minutes without. Didn't really let it cool before using. I used a 9" tart shell and store bought crust.
2. Used a large regular lemon (5 ounces). I peeled off the rind and then cut off the white pith with a paring knife until it was down to mostly fruit. This helped with the bitterness. I also added juice from 1/2 a small lemon.small lemon
3. Melted the butter before using
4. Added 2T flour and 1/4 cup buttermilk
5. Only had to make for 35 minutes
1. Pie crust - blind baked at 350 for 10 minutes with pie weights, then 5 minutes without. Didn't really let it cool before using. I used a 9" tart shell and store bought crust.
2. Used a large regular lemon (5 ounces). I peeled off the rind and then cut off the white pith with a paring knife until it was down to mostly fruit. This helped with the bitterness. I also added juice from 1/2 a small lemon.small lemon
3. Melted the butter before using
4. Added 2T flour and 1/4 cup buttermilk
5. Only had to make for 35 minutes
Amy
April 10, 2017
So, my mom and I just made this...and initally we followed the recipe to a "t" except for the use of myer lemons. I made the crust according to the Joy of Cooking (the egg crust), and followed the lemon tart recipe. The crust was a bit brown (that concerned me), but we were braving on. My mom took the tart crust and went to put it in the fridge. Between the counter and the fridge shelf...something happened and the crust encountered the floor...inadvertently. No more crust. We went with the old standby, a graham cracker crust...and the dessert was still amazing, in spite of the change in the crust.
agamom
April 8, 2017
Delicious, easy and so quick to pull together from ingredients right at home. No Meyer lemons available so I followed other wonderful advice below and removed bud end, pith and seeds on a regular large lemon, added half a lemon more in juice form only, two tablespoons of cream and a half tablespoon of flour to thicken. Since I made 4 tarts at once I played with the cooking time and thickness of the filling. The very best tart was quite thin on the filling and cooked until it was just beginning to bubble and turn clear. Absolutely the right amount of lemon tartness when made with a 1/4 cup less sugar as Laurie suggested. Great recipe that will become a staple on my favorites list.
Arrxx
March 26, 2017
Cut off bud end of lemon, cut lemon in half and remove the pips before your whirl it! They make the filling bitter.
Nancy
January 27, 2017
I used one regular lemon and (horrors!) refrigerated pie crust dough and it turned out great! My picky pre-teen son loved it. Very light.
Laurie
May 1, 2016
Super-duper. Combined the comments and came out with a real winner. Used Bill Smith's Atlantic Beach Pie crust, 2 Meyer lemons and the buttermilk and 2 Tbs. flour addition from Clair Gu's comment. Cut out 1/4 cup of sugar. Came out with a larger tart - 10", really outstanding. Served with fresh strawberries and whipped cream - strawberries cut the sweet. Big hit!!!
Tucker &.
November 3, 2015
An absolutely elegant and incredibly easy dessert which tastes fabulous. Rich, but light. Will make it again and again!
Sandy
May 14, 2015
This is a great, easy recipe. I used regular sugar and lemons. I did add an extra juice of a lemon. Also, I prebaked the crust for 10 minutes before adding the filling. I brought it to my knitting club here in the Cayman Islands and of course shared the recipe.
Clair G.
April 11, 2015
Just made this on a whim because I had an extra tart shell hanging out in my freezer and some lemons that I'd half zested laying about. Gotta say—pretty impressed with how it came out! The texture of the filling is surprisingly nice, and has a lovely pulpy quality from the whole fruit, which I actually enjoy (like good fresh OJ). I used a regular lemon and absolutely loved the slight bitter note balancing out the uber-creamy and sweet middle.
I made some alterations out of necessity (its midnight here, no last minute grocery runs!): I used standard white sugar in place of superfine in the same ratios and just whizzed it in the food processor for a bit, I added about 1/4c of buttermilk because.. well, I had an old jug and why not, and I added 2 T of flour to account for the extra liquid in the recipe. But followed the instructions (take stuff, dump in processor, whiz, pour) exactly, and used the editor's notes with regard to my crust.
Absolutely wonderful! 5/5, will make over and over again.
I made some alterations out of necessity (its midnight here, no last minute grocery runs!): I used standard white sugar in place of superfine in the same ratios and just whizzed it in the food processor for a bit, I added about 1/4c of buttermilk because.. well, I had an old jug and why not, and I added 2 T of flour to account for the extra liquid in the recipe. But followed the instructions (take stuff, dump in processor, whiz, pour) exactly, and used the editor's notes with regard to my crust.
Absolutely wonderful! 5/5, will make over and over again.
karen
February 22, 2015
I love this tart, and have made it several times, but sometimes it comes out very wet. Size of eggs? Would putting in another egg help? I also reduce the sugar by 1/4 cup, and usually use regular lemons. Thanks!
catydid
February 11, 2015
Love this, so simple! Made it with my 9 year old and it was a quick and easy recipe that is perfect to make with kids. No, it is not a perfect "smooth" custard - hence the whole lemon, rind and all simplicity! Added more lemon juice to keep it even tarter for my sour loving family. Crust was soggy on the bottom, so agree with note below that pre-baking crust would be ideal. Next time!
dymnyno
February 11, 2015
I originally specified a crust that had been baked for 10 minutes before adding the filling....edited out???
catydid
February 11, 2015
maybe! I don't see that in the instructions anymore... maybe it can be edited back in.
Greenstuff
February 12, 2015
Such an iconic recipe--it would be great if you'd edit to merge the instructions with Lazy Mary's Improved Lemon Tart https://food52.com/recipes/10200-lazy-mary-s-improved-lemon-tart I suggest this recipe to lots of people, especially new cooks, but I feel I have to suggest both recipes to them, as neither one includes the full instructions for a complete tart.
Jeanne B.
June 20, 2021
Since the filling ratios are still the same, it’s not really a different or “improved” recipe. Could be why they haven’t taken up your suggestion.
Stephanie
February 10, 2015
Really don't understand the great reviews. It was, at best okay, and the full stick of butter made the filling greasy. Strongly prefer the lemon tarts with the smooth, lemon-curd-type filling.
jane.pilcher1
July 22, 2017
I happen to absolutely LOVE this tart!! Going to make it again this afternoon.😊
Cristy
January 12, 2015
I made this over the weekend and it was outstanding...my meyer lemons were small so I used 2, the tart to sweet was perfect...I thank you for this perfect dessert.
Marian
September 7, 2014
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.
Alison
September 7, 2014
I love this recipe and got really really great comments from all my family when I made it!! So easy and tasty! Thanks!
huy D.
August 31, 2014
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.
DVE
August 10, 2014
Hi -
9" tart pan should be fine and baking it before will prevent a soggy crust.
It's a good recipe.
9" tart pan should be fine and baking it before will prevent a soggy crust.
It's a good recipe.
JANET
August 9, 2014
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.
MicronCat
July 29, 2014
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!
LysiaLoves
July 14, 2014
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...
Marcellus C.
November 27, 2018
Raw sugar will give it a more caramelish tone to the flavor as long as it dissolve you should be able to substitute sugars., just be ready for a different flavor profile.
Manhattan T.
February 22, 2014
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!
barry S.
January 22, 2014
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....
Cinnamin
January 22, 2014
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.
betty C.
January 19, 2014
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.
dymnyno
January 19, 2014
Yes, Meyer lemons are milder and sweeter than "regular" lemons. Be sure find a lemon that does not have a super thick skin.
Caroline C.
January 11, 2014
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!
DVE
November 11, 2013
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.
Whitney B.
November 11, 2013
You really just throw the rind and all into the blender? What consistency should the mix be when it's done blending?
dymnyno
November 11, 2013
Yep, just throw it all in seeds, rind and all. It will be very creamy and smooth.
kath1
September 2, 2013
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.
DVE
September 2, 2013
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?
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?
DVE
July 28, 2013
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.
Jeff W.
July 21, 2013
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?
adele93
June 14, 2013
does anybody have a sweet short crust pastry that's REALLY quick to make that goes well with this?
Chloe8
June 7, 2013
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.
on T.
May 31, 2013
I have made this twice and think its the best, with or without the crust. My co-workers really enjoyed it also
sofia J.
May 21, 2013
Think this is what was called "the impossible pie" Made a big fan base with the working women!!
adele93
April 24, 2013
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
KLT
May 5, 2013
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.
KLT
April 2, 2013
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.
Ms. T.
March 25, 2013
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!
janettefagan
March 7, 2013
looks very delicious but I dont see many Meyer lemons in Texas can I use other lemons?
Kitchen B.
March 7, 2013
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.
Rhonda35
March 7, 2013
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. :-)
KLT
April 2, 2013
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.
KLT
April 2, 2013
Meant 'then slice the rind into smaller pieces.' This really doesn't add much time to the process and the payoff is fantastic.
alamesa
March 5, 2013
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!
Rhonda35
March 5, 2013
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! ;-)
alamesa
March 5, 2013
It did cross my mind. You talked me into it! We're on pretty friendly terms. :-)
m T.
February 10, 2013
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.
QueenOfGreen
February 10, 2013
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.
dymnyno
March 29, 2013
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!
KLT
January 26, 2013
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.
sashimi
January 21, 2013
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.
Rita W.
January 17, 2013
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.
Rita W.
January 15, 2013
Do I bake the pie shell first?
Vitaj
January 15, 2013
I've been doing a low-carb almond-flour crust and I do not pre-bake it. I use this recipe: http://lowcarbdiets.about.com/od/desserts/r/almondpiecrust.htm. 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!
drbabs
January 6, 2013
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
Cook F.
December 1, 2012
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.
IndustrialGastronomy
November 21, 2012
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!
dani
September 22, 2012
My lemons are ripe. Finally got around to trying your recipe and OMG it's GOOD! So easy. Thank you.
Kitchen B.
July 3, 2012
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
jandash
June 19, 2012
How much butter is a stick? Metric measurement please
AntoniaJames
June 19, 2012
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)
Huhana
December 25, 2012
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!
windysiprits
April 7, 2012
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!
char&feather
April 2, 2012
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.
windysiprits
March 26, 2012
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!
Vitaj
January 15, 2012
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!!
maria S.
November 23, 2011
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.
Cheryl N.
November 18, 2011
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!
Aja
November 8, 2011
Quick question, has anyone tried this with a sugar substitute like honey or stevia? I'm on a sugar free regime. Thanks!
hyorim
August 8, 2011
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!
Muffinj
June 26, 2011
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!
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!
Pat E.
April 25, 2011
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.
ekling211
March 28, 2011
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!
sixtyfive
March 23, 2011
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
accidentalcook
March 22, 2011
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!!
dymnyno
March 23, 2011
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
Blissful B.
March 23, 2011
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.
Jenn2323
March 14, 2011
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.
dymnyno
March 14, 2011
Meyer lemons are pretty sweet. Maybe cut back on the sugar and it will be a little tarter.
thirschfeld
March 17, 2011
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.
Jordana
March 14, 2011
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 . . .
Louisa
March 13, 2011
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!
jlyn
February 20, 2011
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.
Elise
February 8, 2011
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!
Blissful B.
January 25, 2011
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!
Blissful B.
January 13, 2011
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.
dymnyno
January 13, 2011
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!
Pat E.
December 7, 2010
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!)
BTW...I just bought a beautiful bagful at Trader Joe's. (4 oz, handball size of course!)
Wicko
January 8, 2011
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. ;)
Pat E.
January 8, 2011
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!
Pat E.
December 4, 2010
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.
Lizthechef
December 4, 2010
I only make it as is - but it is such a wonderful recipe, I strongly recommend it!
Pat E.
December 4, 2010
Thanks...I plan to....I'm watching my tree and waiting for the lemons to ripen.
mondoray8
February 28, 2011
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!
ling
November 25, 2010
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
lemon lover
dymnyno
November 25, 2010
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.
Lizthechef
November 25, 2010
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!
dymnyno
November 26, 2010
One of the(many)things that I love about Meyer lemons is that they have very little pith and very thin skin.
Jennifer (.
September 20, 2010
Beautiful! I love the tang of lemon tarts, it's so refreshing and a great break from heavy desserts. This looks so fabulous.
paupershopper
September 13, 2010
My husband made this to bring to a dinner party - delicious and so easy! Anyone ever tried it in a graham cracker crust?
Jenn2323
February 9, 2011
I thought that a Graham cracker crust would be delicious! Has anyone tried it?
ixshelle
September 10, 2010
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!
marley16
August 13, 2010
already made my mouth water & then I saw the idea of the pecan maple crust and now I'm craving it!
drbabs
July 18, 2010
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!
lapadia
May 5, 2010
Meyer lemon, a favorite of mine; I recently made this tart and loved every bite, will definitely make again and again!
Lizthechef
April 3, 2010
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-
dymnyno
April 3, 2010
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.
hope.thurman
January 31, 2010
Made this tonight. AMAZING! I almost ate the entire thing. Such a great winter/citrus dessert/breakfast.
aargersi
January 11, 2010
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!!!
:-) and it all came together perfectly. Bless you Lazy Mary! This appears to be one of the most popular recipes on Food52!!!
AntoniaJames
January 12, 2010
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.
aargersi
February 22, 2010
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!
Cordelia
January 8, 2010
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!
scottscooking
January 2, 2010
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.
Masha
January 1, 2010
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!!!
Masha
January 8, 2010
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.
Culinista A.
December 16, 2009
Looks amazing!
Culinista A.
February 22, 2010
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!
AntoniaJames
February 22, 2010
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)
Culinista A.
February 22, 2010
I think 5 to 7 minutes longer than the tart...I've written about here: http://culinistannouchka.com/2010/02/22/meyer-lemon-pudding/
melissav
December 13, 2009
If the meyer lemons I found are small should I use two?
melissav
December 19, 2009
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.
melissav
January 12, 2010
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!
QueenOfGreen
December 13, 2009
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!
QueenOfGreen
January 24, 2010
Second time was a charm. First time I learned to beware the stray seed!
Janneke V.
December 13, 2009
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.
Rhonda35
December 13, 2009
So, if we have no way of sourcing a Meyer lemon, is this tart unattainable??
Gale
December 13, 2009
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.
dymnyno
December 15, 2009
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!)
AntoniaJames
December 15, 2009
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.
TasteFood
December 9, 2009
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.
Midge
December 9, 2009
Can't wait to make this. Fellow Meyer lemon freaks: try the Gourmet recipe for Meyer lemon marmalade (epicurious.com). It's amazingly delicious.
Aliwaks
December 9, 2009
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!
Maria T.
December 9, 2009
Congratulations for the prize, it's really deserved, great take on this lemon Tart. Thank you for sharing it.
AntoniaJames
December 9, 2009
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!
dymnyno
December 10, 2009
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)
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