A couple of year’s ago I posted this recipe on Food52. I have never taken credit for this recipe, only for tweaking it a bit to make it my own. It is like an urban legend. I am sure that many others have taken it and tweaked it to their liking. Recently Russ Parsons of The Los Angeles Times printed it and then a lot of other newspapers and radio stations and affiliates printed it or spotlighted it in their broadcasts. This morning, I got an email that the Seattle Times has printed it in their Sunday edition. I get alerts that it is being passed around almost daily. I am posting it now on my blog because Meyer lemons are in season, big time. Versions of this simple, quick dessert have circulated around the Napa Valley (and probably lands afar) for years. It’s a great dessert to make at the last minute. I have quite a few lemon trees, mostly thick skinned Eurekas in my citrus orchard. I have only one little Meyer lemon tree which produces sweet thin skinned lemons that I use to make this tart. Luckily, it only takes one large lemon.
Makes 1 tart
1 large Meyer lemon cut into 8 pieces (Don’t even bother removing the seeds)
1 1/2 cups superfine white sugar
1 stick butter
1 teaspoon vanilla
4 whole eggs
Your favorite tart shell recipe (or buy premade)
1. Put all ingredients (except the tart shell) into a blender and really blend away until all the ingredients are pulverized into a smooth filling.
2. Prebake the tart shell for about 10 minutes.
3. Pour the filling into the shell and bake at 350 degrees for about 40 minutes. (watch that the top becomes golden, but not burnt)