When Meyer lemons are in season, I place one lemon, whole except for the seeds removed, in the blender and grind it . . peeling and all. Then 1-1/2 cups sugar is added, and blended. The contents of the blender are poured into a zipper freezer bag and frozen til needed. Then when it’s time to make a tart, the lemon/sugar mixture is defrostedand the remaining ingredients are added.
Meyer Lemon Tart
1 partially baked pie or tart shell
1 Meyer Lemon (about 4 oz.)
1-1/2 cups sugar
1 stick unsalted butter, at room temp
4 large eggs
tablespoon cornstarch
1/4 teaspoon table salt
1/2 teaspoon vanilla.
Preheat oven to 350º.
Slice lemon and remove the seeds. Place the lemon, including the peel, and the sugar into the blender and blend til lemon is pureed and blended with sugar. Add butter, eggs, cornstarch, salt and vanilla. Blend til mixture is smooth. Pour into pie shell, being careful not to overfill shell.
Bake in center rack of oven for 40 – 50 minutes or until a knife inserted comes out clean. Cover the edges of the crust with aluminum foil strips if they begin to brown too much before the filling is set.
Chill before serving.