I LOVE lemon everything! So when I saw this recipe circulating around my Instagram account I knew I had to try it. It looks so refined yet you literally throw everything (including the lemon rind) into the blender, mix and you’re done. It doesn’t get any easier!
Giving 100% credit where it’s due. I gotta thank Food52 for educating me on this recipe! I certainly draw inspiration from food I enjoy as well as from my favorite cookbook authors but this recipe I didn’t change one single thing. It’s a keeper folks, I’ll be making this one time and time again!
*Note – in this recipe, do not substitute a regular lemon for a Meyer lemon. The thick skin on a regular lemon is far too think and tart. Trust me, I know, I tried and it was not good. It looked beautiful but the taste was terrible, I had to throw the entire thing in the garbage. Full recipe below, I hope you enjoy this light, lemony tart as mush as I do!
1 large Meyer lemon, cut into 8 pieces (do not substitute with a regular lemon)
1 1/2 cups superfine sugar – if you don’t have fine sugar you can pulse a few times in a food processor or blender
1 stick butter
1 teaspoon vanilla
1 tart shell, your favorite (homemade or store-bought)
Heat oven to 350° F.
Put all ingredients (except tart shell) into a blender and mix until everything is well combined, smooth and lump free.
Pour into pre-baked tart shell. Bake for 40 minutes or until set, keep a close watch on it so it doesn’t burn.
Tart Pan – I highly recommend a non-stick, removable bottom tart pan. I used an 11” pan and the filling was the perfect amount.
Tart Shell/Crust – I used a store bought pie crust which works just as well as making your own, because sometimes we just don’t have time for the extra steps. I will say thou, don’t roll out the pie crust too thin. the crust can shrink when you bake it and if it’s thin you’ll end up with cracks in the crust and all that yummy filling will leak out. So just keep the crust nice and thick.