Meyer Lemon Tart (from a friend)

[elleng]

1 to 1 ½ Meyer lemons
1 1/2 cup superfine suger
1 stick butter
1 tsp vanilla
4 eggs
your favorite tart shell

1. Put all ingredients (except tart shell) into a blender and whirl like crazy!
2. Pour into tart shell.
3. Bake 40 minutes at 350 degrees (watch that the top does not burn).

Notes: Don’t have to remove the seeds before blending.
Maybe use 1 ½ lemons? Graham cracker crust? 1 C sugar?

Other notes: look for Gourmet Meyer Lemon Marmalade on
Epicurious.com. 11/20/11 – used 1 large-ish and 1 small lemon; used 1 ¼ cups regular sugar swirled in the blender a few times.


P.S. I asked my friend: 'Blend whole lemons,?' and she replied: 'Yes, indeed! Meyer lemons are perfect -- very thin rinds and very little pith. I've only used Meyer lemons, but apparently regular lemons will work just fine, too (but you may have to add more sugar). You can cut them up, first.'

[The Polack MSgt]

1. Thanks -This looks easy enough that

I may be able to do it without mishap or injury

[catbyte]

2. Yum! I'll bet a shortbread crust would be perfect--either make one or use

something like Walker's Shortbread cookies instead of graham cracker crumbs.

[Hortensis]

3. Thanks, Elleng and your friend, and happy Thanksgiving, everyone.

Our baby Meyer in Florida did its first real fruiting last year and should be producing for real this year, so I'm collecting recipes.

[elleng]

4. Great!

Happy Thanksgiving!