When I read this recipe on Sunday morning, I had to make it. A lemon tart wasn't even on my radar, but suddenly I couldn't stop myself.
Keep reading. You'll soon know why my mind was blown.
1 large Meyer lemon, cut into 8 pieces
1 1/2 cup superfine sugar
1 stick butter
1 teaspoon vanilla
Your favorite tart shell
Heat oven to 350 degrees. Put all ingredients (except tart shell) into a blender.
Chop/whirl it like crazy. Pour into tart shell.
Bake for 40 minutes or until set, watching so that the top doesn’t burn.
Would you believe this recipe? That you can just put a lemon (rind, seeds and all) in a blender with some other stuff and go?
I'm so glad I accepted the challenge to try it, because this tart is lovely ... even if it is a bit lazy.
Now, I'll admit I was super dubious about this recipe. Some of those doubts were found to be true. This tart has a grainy, slightly gritty texture due to the rind. It is what it is.
But despite a bit of chew, it's also impossibly light, fragrant and not at all heavy. So up to you if you want to give it a go. Why not? It only costs you a little time, one lemon and some other ingredients you have right now in your pantry.
One cooking note: I did cover the top with foil for the last 10 minutes of cooking. I think it helped keep the top browned but not burnt.
So here's to Mary! She's not lazy, she's brilliant.