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Food 52

Lazy Mary's Lemon Tart

A smooth, fragrant tart that your guests will love! So easy to make too!
Print Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Servings: 1 tart
Course: Dessert
Ingredients Equipment Method Notes

Ingredients
  

  • 1 large Meyer lemon cut into 8 pieces
  • 1 1/2 cup superfine sugar
  • 1 stick butter
  • 1 teaspoon vanilla
  • 4 eggs
  • 1 tart shell, your favorite homemade or store-bought

Equipment

  • 1 9" fluted tart pan

Method
 

  1. Tart dough instructions (they recommend Joy of Cooking's sweet pastry dough
  2. Line a 9-inch fluted tart pan with your own tart dough, prick it with a fork, fill it with pie weights and blind bake it at 375℉ for 15 minutes.
  3. Remove the weights and continue baking it for another 10 minutes. Once the tart shell is cook, you can add the lemon filling.
Making the Lemon Filling
  1. Heat oven to 350℉
  2. Put all the ingredients (except tart shell) into a blender and whirl like crazy!
  3. Pour into tart shell.
  4. Bake for 40 minutes or until set. Check at 35 minutes to make sure top doesn't burn.
  5. I sprinkle the top with confectioner's sugar and decorate with fresh mint leaves, fresh blueberries and thinly sliced lemons to make it look pretty.

Notes

Notes: I love using Trader Joe's pie crust (you can find in the freezer section). Defrost it and line your 9" tart pan and follow blind baking instructions. I put a sheet of foil in the pie pan on top of the tart dough, and then fill it with dried beans or peas (I use black-eyed peas). After 15 minutes of baking at 375 degrees F, I remove the foil and peas. I let them cool and put them in a zip lock bag for future use.