Whole Meyer Lemon Tart
1 Large Meyer Lemon, cut into 8 pieces
1 1/2 Cups Superfine Sugar**
1 Stick of Unsalted Butter, cut into chunks
1 Tsp. Vanilla
4 Large Eggs
Store Bought Tart Shell, Pie or Pastry Crust (Frozen)
You will need a blender and a sheet pan for this recipe
Make sure all of your ingredients are at room temperature.
Preheat oven to 350 degrees.
Place all of the lemon pieces in the blender
Add the sugar, butter, vanilla and eggs to the blender
Blend until smooth, batter will look "broken"
Pour lemon mixture into frozen tart shell
Carefully place tart on sheet pan and put into the oven
Bake lemon tart at 350 degrees for 40 to 50 minutes, until almost set and golden
Watch it towards the end so it doesn't burn
Let tart cool completely before slicing. Store covered with foil in the refrigerator
**If you don't have superfine sugar, you can pulse sugar in a food processor to become finer. I do this with cane sugar and it works out great.
THIS RECIPE ONLY WORKS WITH MEYER LEMONS
Yes, you use the entire lemon in this delicious and simple tart recipe! I use a store bought pie/pastry crust, but of course you can make your own.
What to do with all of those lovely Meyer Lemons...well, here you go!
Meyer Lemon Tart, Lemon Custard Tart, Lemon Tart
8 - 12 servings
April 13, 2012