Monday, January 16, 2012

Easy Meyer Lemon Tart

Easy is the best way to describe this tart. A handful of ingredients and a blender is all you need. There is no whisking lemon juice, sugar and eggs over a double boiler, praying you don't end up with lemon scrambled eggs. This sweet and tart lemon filling would go great in any of  your favorite pie crust but I have something special for this one. I didn't have time to make a traditional pie crust. It wouldn't have been ready to eat if I had to let the dough sit for 30 minutes and then bake and let it cool. I didn't have an graham crackers so that type of crust was out too. I almost scrap the whole idea of desert all together but then had a great idea! I had tons of rolled oats in the pantry so why not do a oatmeal crust? Sounds strange right? I think it's my new favorite crust! Think of have a pie with a crumble topping. Now take that crunchy goodness and turn it into a pie crust. Now it sounds good doesn't it! It works very well in fruit pies and couldn't be easier to make. As for the lemon part of the tart, use Meyer lemons. They're not as tart as a regular lemon and do not have real thick skins which is why this easy recipe works as well as it does.

What You Need:
Pie Crust:

1/2 c flour
1 1/2 c rolled oats (Not quick oats)
1/3 c brown sugar
1 stick of butter, melted
1/2 tsp salt


2 meyer lemons, cut into quarters
1 1/2 c sugar
1 stick room temp butter
4 eggs
1/2 tsp salt

What To Do:

Preheat the oven to 400.
Make the crust by combining the ingredients thoroughly. You want to make sure that the butter has coating everything. No dry spots or the crust won't hold in that spot. Press into an 8 inch tart pan or a pie plate. Bake for 10 minutes. Remove from the oven and let cool while you make the filling.
Put all the filling ingredients into a blender and give it a whirl. Yep, that's it. Just turn the blender on and let it go until everything is combined. It will look a little strange but I promise it works! Just pour it into your pie crust and bake for about 30 minutes or until the tart is golden and set. Let cool completely before cutting.

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