OMG!!! Is this good!  Can’t wait to try it with limes or blood oranges.

Ingredients:

• 1 unbaked (9 inch) tart shell (didn’t find tart shells so used pie shell)
• 1 large Meyer lemon (about 6 ounces) cut into 8 pieces and seeded (I used a regular lemon about the same weight – and cut into smaller pieces)
• 1 1/2 c super fine sugar (used regular)
• 1/2 c (1 stick) butter (yes, real butter)
• 1 teaspoon vanilla extract
• 4 eggs (no change! regular chicken eggs)

Instructions:

1. Heat oven to 350°.
2. Prick the bottom of the tart shell lightly with a fork.
3. Line it with parchment paper or aluminum foil.
4. Fill it with pie weights (you can use dried beans and save them to use as weights the next time you bake).  (I used some rice and threw it away – did not fill the shell, just covered the bottom).
5. Place the tart shell on a baking sheet.  (Do this – it is very liquid and will spill as you put it in the oven)
6. Bake until the rim of the tart is dried and set, about 15 minutes (time may vary depending on the dough or brand).
7. Remove the weights and the aluminum foil and return the tart shell to the oven to bake until the crust is set but not completely baked through, about 10 minutes more.
8. Meanwhile, prepare the filling.  In a blender (not food processor) puree the lemon (yes, the whole lemon – peel and all), sugar, butter, vanilla, and eggs until smooth, 2 to 3 minutes. This makes about 3 cups filling.
9. Pour the filling into the pre-baked tart shell until the filling almost reaches the top of the rim of the crust; you may not use all of the filling.
10. Place the tart in the oven and bake until puffed and golden and the filling jiggles only slightly when tapped, about 40 minutes.  The filling will brown around edges, but should not be overly brown in the center, if it begins to brown too quickly, cover the top lightly with aluminum foil and continue baking.
11. Remove and cool on a rack.

Serves: 8

Adapted from Food52.  Published int the Los Angeles Times

Notes:
• Tastes like lemon bars.
• Might sprinkle a little powdered sugar on top to dress it up.
• Gloria wants the recipe.
⋅ Tried this with blood orange, came out an ugly color, maybe a little red food coloring would help. (3/2015)