How To Make A Crazy-Good Lemon Tart

Photo: Courtesy of Dymnyno/ Food52.

By Dymnyno

Versions of this simple, quick dessert have circulated around the valley for years. People who taste this smooth tart won't believe that it contains a whole lemon, rind and all! Nor will they understand how you got it to be so fragrant and light and not at all gummy like disappointing lemon curd tarts can sometimes be.

One thing about this tart: You'll need to use your own dough. If you don't have a favorite, we recommend the Joy of Cooking's sweet pastry dough. We lined a nine-inch fluted tart pan with our premade dough (you can buy a shell if you're feeling lazy), pricked it with a fork, filled it with pie weights, and blind-baked it at 375 degrees Fahrenheit for 15 minutes, before removing the weights and baking it for another 10 minutes. Once the tart shell cooled, we added the lemon filling and sent it back for one last turn in the oven. Start checking it at 35 minutes, and be ready to want to devour the whole thing once it's ready.
Lazy Mary's Lemon Tart
Serves 1 tart

1 large Meyer lemon, cut into 8 pieces
1 1/2 cups superfine sugar
1 stick butter
1 tsp vanilla
4 eggs
Your favorite tart shell

1. Heat oven to 350 degrees Fahrenheit.

2. Put all ingredients (except tart shell) into a blender and whirl like crazy!

3. Pour into tart shell.

4. Bake for 40 minutes or until set, watching so that the top doesn’t burn.

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