|"Squeeze my lemon..."|
|"Good day sunshine !"|
A few notes :
- I did make my own tart shell (the recipe I use is here . Yes, that probably means it's semi-lazy instead of full-on couch potato...trust me, for me this is semi :) .) If you are not adverse to frozen or refrigerated pie crust, by all means go for it - and if you don't have a tart pan, use your biggest pie plate (it won't look the same but it will still taste really great. Really, though, a good tart pan is less than $20, and it will make your pastries look totally cool and professional. And that shell recipe is so easy - no rolling, it's basically just playing with sand in a pan.) I've also seen online comments where folks have made this in a graham cracker crust and even in a chocolate cookie crumb crust; I think those would work great as well.
- The tart pan I used was 11"; the filling amount was perfect, and I didn't have any of the problems with overflow or not setting up that other folks reported. If your tart pan is smaller, just make sure you don't overflow - any extra can be poured into a custard cup or ovensafe bowl and baked right along with the tart.
- Superfine sugar - if you don't have this, just grind up some regular sugar before you start. (Superfine dissolves easier; I'm guessing that's why this recipe uses it) Use an extra 2 tablespoons or so, then measure again after grinding.
- Lemons - I did use Meyer lemons, as they are available at my favorite local market (Russo's). Meyer lemons are sweeter and thinner-skinned than standard lemons; I was worried about this thing being too bitter as it was, Meyers just seemed like a safe bet. This was definitely NOT bitter at all, and I do think this would work fine with regular lemons as well - though I would probably do what a lot of other commenters did and remove as much as the white pith from the peel as I could easily get off (basically just peel the lemon and take a sharp knife or veggie peeler to the white part of the peel, getting whatever you can off without making yourself crazy. ) I did remove the seeds from the Meyers, as well as the hard nipple-like bits from either end - just couldn't see them ending up in something I wanted to eat !) Whatever you use, you want to end up with about 5 oz of lemon parts (no, you don't have to weigh it - just throwing that out there :) )
Lazy Lemon Tart
2 small Meyer lemons or one large standard lemon, cut into 8 pieces, seeds and excess white pith removed
1 1/2 cup superfine suger
1 stick butter
1 partially baked tart shell, your favorite (mine is here )
Put all filling ingredients into a blender or food processesor, and process until smooth.
Pour into tart shell.
Bake 35 - 40 minutes at 350 degrees , or until filling is set (should barely jiggle) and top has just started to go a very light brown.