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