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]
- 1 large Meyer lemon , cut into 8 pieces
- 11/2 cups superfine sugar
- 8 tablespoons unsalted butter 1 stick
- 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.
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!!!”
This tart is so easy and tasty!
Judy Purcell says
We think so too! 🙂
I’m not sure I can wait till the morning to make this. Off to my kitchen 🙂 PS. the dinosaur reminded me of the fun name cookies you use to make for each of us! I loved that.
Choc Chip Uru says
You must be kidding me – from such a wonderfully simply recipe the return is not meant to be do decadent!
Yum and bookmarked 😀
Choc Chip Uru
Latest: Very Nutelly Saturday
Pure Complex says
This Lemon Tart is just absolutely amazing looking. I can just imagine myself enjoying this any day of the week. Amazing recipe
My good friend’s son is crazy about food and dinosaurs and would flip for that T-Rex. 🙂
Christina @ Sweet Pea's Kitchen says
Five ingredients and a blender? I’m in! I love lemon tarts! 🙂
Karen (Back Road Journal) says
What a great sounding tart. My refrigerator is always full of lemons. Now where is my blender hiding.
mary constant says
I don’t want to sound TOO lazy, but you don’t even have to seed the lemon or cut off the ends. The blender pulverizes everything.
Judy Purcell says
Hi Mary, so glad you stopped by! I am so glad to be able to share your delicious recipe with my readers, it is wonderful. I just assumed the seeds would have to go, didn’t imagine throwing it all in there. Thanks so much for taking time to comment and letting me know 🙂