Lazy Mary’s Lemon Tart [Gluten-Free]
People who taste this smooth, fragrant tart won’t believe that it contains a whole lemon, rind and all.
Servings: 10 Servings 1 - 9 inch tart
Calories: 532kcal
Ingredients
- 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
Instructions
- 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.
Notes
TIP: 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.
Nutrition
Serving: 8-10 | Calories: 532kcal | Carbohydrates: 110g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 89mg | Sodium: 27mg | Potassium: 24mg | Sugar: 109g | Vitamin A: 375IU | Calcium: 14mg | Iron: 0.4mg