Compared to Thomas Keller's lemon tart, this lemon tart recipe that I found on Food 52 is incredibly simple. In fact, the hardest part might be finding a Meyer lemon. I had never bought one before, so I was expecting a larger than normal lemon, especially since the recipe only calls for one Meyer lemon, but they turned out to be smaller than the lemons I was used to. And the fragrance--do all Meyer lemon rinds smell like jasmine? Because if they do, I might have to seriously consider moving to California just so I can have my own Meyer lemon tree.
One big difference you'll notice about this recipe is that the entire lemon (seeds, too, although I chickened out and tossed at least half the seeds) goes into the filling. Meyer lemons have a thinner skin than normal lemons, and it's common to see the whole Meyer lemon being used in recipes like Shaker pies. I wouldn't recommend using a regular lemon for this recipe; I've eaten lemon bars made with whole lemons before and the pith made them way too bitter.
Lazy Mary's Lemon Tart (from Food 52)
makes 1 tart
1 large Meyer lemon (about 4 oz.) cut into 8 pieces
1 1/2 cup superfine sugar
1 stick butter
1 teaspoon vanilla
Your favorite tart shell, pre-baked (I used Thomas Keller's pine nut crust)
Put all ingredients (except tart shell) into a blender and whirl like crazy!
Pour into tart shell.
Bake 40 minutes at 350°F (watch that the top does not burn).
This tart tasted a lot more like a lemon bar to me than what I think of when I think of a lemon tart. I wasn't crazy about how it looked either; it probably would benefit from a dusting of powdered sugar on top like lemon bars do. It was really quick and easy to make, though, so I'd recommend it if you're short on time, but the next (and last) lemon tart that I made is really my ideal lemon tart, and it's easier to make than Keller's!