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.
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.