Tuesday, May 27, 2014

Lazy Mary's Lemon Tart



Summer isn't summer without a killer lemon tart.  And this is the recipe!  It's quick and easy and tastes great. You can bake this filling in a standard pie crust in a pinch, but sweet tart crust is even better.  If you are looking for a recipe for tart dough, try this one.  For a gluten-free version, I use the pate brisee recipe from Blackbird Bakery.

For a crustless lemon tart, try baking the mixture in ramekins in a bain marie (water bath).

Lazy Mary's Lemon Tart
From the Food52 Cookbook by Amanda Hesser
Makes 1-9" tart, serves 8

For the filling:
1 large Meyer lemon, cut into 8 pieces, seeds removed
1 1/2 cups superfine sugar
8 tablespoons butter
1 tsp vanilla extract
4 large eggs

One 9" tart shell blind-baked*

Heat the oven to 350 degrees.  Put the lemon, sugar, butter, vanilla and eggs into a food processor and process until smooth.  Pour into the pre-baked pie shell.  Bake for 30-40 minutes.  (Watch during the last few minutes of baking so that the top does not burn.)  Cool on a wire rack before serving.

* To blind bake a tart shell, line a 9" tart pan with pastry dough, prick the bottom with a fork all over, line it with 2 layers of aluminum foil and bake at 375 degrees for 10 minutes, remove the foil and bake another 10 minutes.  Let it cool completely before filling.

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