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When I received The Food52 Cookbook, I couldn’t wait to cook from it. But what would be the first recipe to make? I wanted something simple and comforting, using seasonal produce and what better produce right now than citrus? This Lemon Tart recipe is not only delicious in flavor, but the way it’s prepared will blow your mind. The ENTIRE lemon (rind and all!) are blender with the rest of the filling ingredients and pour into your favorite pastry crust. It can’t get easier than that, and the result is a silky, rich custard, bright with the flavors of Meyer Lemon. The book suggests to also bake these without the crust, in ramekins, and you’ll have individual servings of it and it’s what I did. They might not look as pretty as the tart, but they sure are delicious (thus I pictures the tart picture in the book and not my ugly ducklings). Top with some whipped cream and some zest, and you’ve got a perfect dessert to end a meal and not weigh you down. 

Photo Courtesy of The Food52 Cookbook
Lazy Mary’s Lemon Tart by DYMNYNO
Makes 1 Tart
Reprinted with permission from The Food52 Cookbook © 2011 by Amanda Hesser & Merrill Stubbs and the Food52 community. Published by William Morrow.
1 large Meyer lemon, cut into 8 pieces
1 1 ⁄2 cups superfine sugar
8 tablespoons (1 stick) unsalted butter
1 teaspoon vanilla extract
4 large eggs

Your favorite 9-inch tart shell, blind-baked

1.Heat the oven to 350°F. Put all the ingredients— except the tart shell—into a blender and whirl like
2. Pour into the tart shell.
3. Bake for 30 to 40 minutes. (Watch that the top does not burn.) Cool on a wire rack before serving.

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  1. Answer this question: What’s your favorite citrus fruit?
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Disclaimer: The views and opinions expressed on Cooking with Books are my own and based on testing and/or personal experience. I was sent the book free of charge, although not monetarily compensated for a positive review.

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