Attention all lemon lovers, this lemon tart recipe is THE easiest lemon tart around. This Lemon Tart uses an entire Meyer lemon and all the ingredients, besides the tart shell, get mixed in a blender first. Smooth, fragrant and delicious!

Amazing Meyer Lemon Tart

When I first read about this lemon tart recipe I was skeptical that using an entire lemon, peel and all, would result in such a delicious lemony, smooth and fragrant tart.

But it did!

You see all the ingredients, and there are only 5 not including tart dough, get dropped into a blender and pureed. It gets poured into the baked tart shell and in the oven again to cook and get golden.

Easy peasy, right?

I made this three times myself using different doughs (homemade pie dough, store bought pie crust and puff pastry dough), with different lemons and sugar amounts and my result is a delicious balance between sweet and puckery lemon.

Ingredients and Instructions

• 1 large Meyer lemon, cut into 8 pieces
• 1 3/4 cups sugar
• 8 tbsp butter
• 1 tsp vanilla
• 4 eggs
• 1 tart shell, your favorite (homemade or store-bought)

1. Thaw store bought pie crust per instructions or make your own with favorite recipe and blind bake.
2. Place the cut up Meyer lemon pieces, sugar, butter, vanilla and eggs into a blender and puree.
3. Pour into cooled, baked tart shell. Bake in a 350°F oven for 35-40 minutes or until set, watching so that the top doesn’t burn.
4. Allow to cool slightly and dust top with powdered sugar if you like.

Why a Meyer Lemon?

The Meyer Lemon is native to China and thought to be a cross between a true lemon and either a mandarin or common orange. Either way the smell and taste is amazing and slightly different from your normal lemon.

What is blind baking?

Blind baking is if you are pre-baking an empty pie shell and you don’t want it to rise too much. It is mainly used for cream and meringue pies.

Why do we need to prick the crust before putting the fillings?

Pricking holes in the rolled-out pie dough allows the steam to escape while it’s baking. Without this, the steam would puff up and bubble the crust, which would make some parts of the crust cook too quickly and result in uneven surface for your filling.

Can I use a store bought pie crust?

YES! Let’s get real, not everyone has time to make their own pie and tart dough and since this is based on being EASY, use a store bought pie crust!

If using a store bought pie crust: thaw as instructed. Line the bottom of a 9 or 10 inch pie or tart pan and gently press into bottom and sides. Prick dough with fork, or fill it with pie weights and blind-bake as directed.

If using your favorite pie/tart dough recipe: line a 9 or 10 inch pie or tart pan and gently press into bottom and sides. Prick dough with fork, or fill it with pie weights and blind-bake as directed.

What is docking a pie crust?

Docking is basically a term when you prick holes in a pie crust to release steam when baked. Just roll out your pie dough and lift it into the pan. After pressing it in and shaping the edge, prick it all over with a fork. Do this whenever you need to bake the crust before adding the filling.

Docking the crust serves the same purpose as using pie weights, and the two methods can be used interchangeably.

Pie weights or docking?

The only time when you might want to use pie weights instead of docking is when the filling is very liquidy, as with quiche or other pies that will be fully baked in the oven. Some bakers feel that the liquid can seep into the holes and make the crust soggy. That has not been the case for me when docking this tart.

If you love lemon treats, check out my Shortbread Lemon Bars and my Lemon Rosemary Cake. Enjoy!