Easy Lemon Tart
We inherited a potted lemon tree from some neighbors who were moving and quickly had many lemons we didn't know what to do with! I found this recipe and tweaked it a bit and thought I'd share! You can use Meyer lemons or really any lemon and get a delicious, easy to make treat! You can use a large tart shell, or, like I did, a few small ones.
Ingredients:
1 large lemon cut into 8 pieces, de-seeded if you prefer. Reserve a thin slice to decorate the top.
1 1/2 cup superfine sugar
1 stick butter, cut into several pieces
2 tsp vanilla
4 eggs
a tart shell
(You can use a bit less of the sugar and the vanilla if your lemons are less tart)
Ingredients:
1 large lemon cut into 8 pieces, de-seeded if you prefer. Reserve a thin slice to decorate the top.
1 1/2 cup superfine sugar
1 stick butter, cut into several pieces
2 tsp vanilla
4 eggs
a tart shell
(You can use a bit less of the sugar and the vanilla if your lemons are less tart)
Will It Blend? Yes!
Put all the ingredients, except tart shell, into a blender and blend! Yes, the lemons with rinds and even seeds if you don't feel like de-seeding.
Pre-heat Oven
Pre-heat oven to 350 degrees
Pour
Pour the blended ingredients into the tart shell.
Bake
Bake for 40 minutes at 350 degrees. Start watching around 30 min. Depending on your oven this may be enough time. Don't let the top burn.
Top and Eat!
Take the reserved lemon slice and place it on top and serve!
I put a raspberry sauce on top of mine which made a great compliment not only for the taste buds, but for the eyes as well. I didn't take pictures but here's a bonus Instructable:
1 pint raspberries
1/4 cup sugar
2 teaspoons lemon juice
Put all ingredients into a saucepan. Heat and crush the raspberries with a spoon until the mixture is soft and just begins to boil. Push through a strainer to smooth. Let cool. You can save it in the fridge for about a week.
I put a raspberry sauce on top of mine which made a great compliment not only for the taste buds, but for the eyes as well. I didn't take pictures but here's a bonus Instructable:
1 pint raspberries
1/4 cup sugar
2 teaspoons lemon juice
Put all ingredients into a saucepan. Heat and crush the raspberries with a spoon until the mixture is soft and just begins to boil. Push through a strainer to smooth. Let cool. You can save it in the fridge for about a week.