Our third and final recipe from The Food52 Cookbook review was a sweet Lemon Tart surprise considering there is and entire lemon in the mix. Yes, that’s right, Lazy Mary’s Lemon Tart requires no zesting or juicing—remove the seeds, trim the ends, and you are ready to go. Lemon lovers that we are, we used regular lemon in place of the Meyer lemon indicated in the recipe (our grocery store seemed to always be sold out) without any “intrusive acidity” alluded to in the recipe intro.
Just five ingredients and a blender is all you need for this easy lemon tart.
Unless, of course, you take the approach of Culinista Annouchka, from the Food52 community who said, “I actually put the mixture into ramekins and in a water bath—it was a superb crustless lemon tart!” I have to agree; crust or no crust, the simplicity and straightforward lemon in this tart is wonderful, if not a bit lazy. Remarkably, it was even better the second day, though amazing it lasted that long.
Our gluten-free pie crust is more like traditional crust and has more ingredients than the tart filling, but with a food processor is a snap to make from scratch. Or you can try this tart crust made with almond flour instead. The great thing about scratch pie crust is making extra for a cinnamon-sugar crusts treat for the kids (and the kid in me). I usually cut them into strips, but this time my daughter wanted to make a dinosaur shape, velociraptor, specifically (made famous by the Jurassic Park movies). Artist that she is, she did a fair job with it—besides, it’s always good to have a little fun in the kitchen!
Lazy Mary’s Lemon Tart [Gluten-Free]
A&M: People who taste this smooth, fragrant 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 the way lemon curd tarts can sometimes be. In our view “Mary” wasn’t lazy at all, she was brilliant. She has you whiz the filling together in a blender, then simply pour it into a blind-baked tart shell. Dymnyno, who lives in the Napa Valley, said, “Versions of this simple, quick dessert have circulated around the valley for years.” She gave the tart her own touch—a Meyer lemon—which lends it fragrance and finesse and none of the intrusive acidity found in regular lemons.
- Yield: 1 - 9 inch tart
- 1 large Meyer lemon, cut into 8 pieces
- 11/2 cups superfine sugar
- 8 tablespoons (1 stick) unsalted butter
- 1 teaspoon vanilla extract
- 4 large eggs
- Your favorite 9-inch tart shell, blind-baked; Find my favorite: Here
- Heat the oven to 350°F. Put all the ingredients—except the tart shell—into a blender and whirl like crazy!
- Pour into the tart shell.
- Bake for 30 to 40 minutes. (Watch that the top does not burn.) Cool on a wire rack before serving.
To blind bake the tart shell, we lined a 9-inch fluted tart pan with the pastry dough, pricked it with a fork, lined it with parchment, filled it with pie weights, and baked it at 375°F for 15 minutes, then removed the weights and baked 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.
- Serving Size: 8-10
ABOUT THE COOK
Mary Fairbanks Constant owns Constant Winery in Napa Valley, California, where she also serves as the winery cook. Here’s her blog: Current Vintage www.current‑vintage.com
WHAT THE COMMUNITY SAID
Aargersi: “Made this for a dinner party Saturday night and it was a hit! I used a pecan maple crust recipe that is super easy and it all came together perfectly. Bless you, Lazy Mary! This appears to be one of the most popular recipes on Food52!!!”
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