The Lazy Lemon Tart: A Simple Recipe Sure to Impress

I love baking.  It’s something that brings me peace and tranquility when I’m feeling stressed or overwhelmed.  Any day is instantly better and brighter with the help of a little flour, sugar, salt and butter. 

I also love creating something special for my friends and family–there are few things more appreciated than homemade baked goods.  Really

Although I find baking quite therapeutic, it can also be a bit finicky.  There’s a science to it, and if ingredients aren’t handled in a certain manner, the outcome can sometimes be less than ideal. 

Homemade lemon bars are actually one of the things I failed at on more than one occasion.  Lemon bars are delicious.  They’re sweet and tart with a buttery crust.  They’re sunshine captured in cookie form.  **Ahhhhh…Bliss.**

They’re also a bit tedious to make.  Zesting. Juicing. De-seeding. Some recipes even call for making a lemon-curd on the stove-top, which inevitably leads to bits of the egg getting too hot and solidifying.  It doesn’t look pretty–and changes the texture of the dessert, too.

That’s why I love this lemon tart recipe.  There’s really no messing it up. Honestly.  It’s as easy as making lemon bars from a boxed mix–and tastes better too!

This is a simple, quick–lazy–recipe that is sure to impress.  It’s also beautiful. Your friends and family will think you’re some sort of baking goddess, when in reality all you did was toss a few ingredients in the blender and hit “BLEND.”

 baking, breakfast, brunch, dessert, easy recipes, Food, holiday recipes, lemon tart, lemons, pastries, recipe, recipes, tart, tart crust

I always make my own tart crust because it’s so easy, but if you want to make this recipe using a store-bought crust–no one will judge.  More than likely, no one will even know…or care!  This recipe can be made in variety of different pans, too.  So, if you don’t have a tart pan, there is no need to run out to buy one.  A cake pan, jellyroll pan, even a muffin pan would work.  

If you follow a gluten-free diet, you can also enjoy this recipe. Just be sure to purchase a gluten free crust or make your own.  An almond-flour or cashew-flour crust would be DIVINE!

You can even forego the crust altogether and opt to cook the curd in ramekins. If you go this route (hot water bath), place the ramekins in a deep-sided baking pan–a cake pan works well–and then add water to the pan until it reaches about midway up the outside of the ramekin.  I’d also line the ramekin with a smidgen bit of butter.  Everything is better with butter. 

 baking, breakfast, brunch, dessert, easy recipes, Food, holiday recipes, lemon tart, lemons, pastries, recipe, recipes, tart, tart crust

Lemon Tart Crust Recipe
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2137 calories
203 g
366 g
140 g
21 g
88 g
418 g
24 g
59 g
6 g
42 g
Nutrition Facts
Serving Size
418g
Amount Per Serving
Calories 2137
Calories from Fat 1229
% Daily Value *
Total Fat 140g
215%
Saturated Fat 88g
439%
Trans Fat 6g
Polyunsaturated Fat 6g
Monounsaturated Fat 36g
Cholesterol 366mg
122%
Sodium 24mg
1%
Total Carbohydrates 203g
68%
Dietary Fiber 5g
20%
Sugars 59g
Protein 21g
Vitamin A
85%
Vitamin C
0%
Calcium
7%
Iron
13%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 3/4 c. butter, softened
  2. 1/2 c. powdered sugar
  3. 1 1/2 c. all purpose flour
Instructions
  1. Preheat the oven to 350 degrees F.
  2. Using a pastry blender or a wooden spoon, thoroughly blend the dry ingredients into the butter.  It will look very dry at first, but the more you keep blending/mixing the more dough-like the mixture will become.
  3. Once the mixture has been properly blended into a dough (see the photo above), press the dough, evenly, into an ungreased pan of your choosing. I used a tart pan. Make sure you also press the dough a bit up the sides of the pan, too.
  4. Using a fork, poke holes all around the bottom of the crust.  This will allow the air to release and will keep the crust from bubbling up.
  5. Bake for about 15 minutes or until the crust is cooked through and beginning to turn a bit brown on the edges.
  6. Remove from oven and set aside until the filling is made.
beta
calories
2137
fat
140g
protein
21g
carbs
203g
more
Rochester MN Moms Blog http://www.citymomsblog.com/
 baking, breakfast, brunch, dessert, easy recipes, Food, holiday recipes, lemon tart, lemons, pastries, recipe, recipes, tart, tart crust

 

Lazy Lemon Tart/Bars
Serves 8
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Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Prep Time
10 min
Cook Time
30 min
Total Time
40 min
290 calories
40 g
124 g
14 g
3 g
8 g
98 g
38 g
38 g
0 g
5 g
Nutrition Facts
Serving Size
98g
Servings
8
Amount Per Serving
Calories 290
Calories from Fat 123
% Daily Value *
Total Fat 14g
21%
Saturated Fat 8g
40%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 124mg
41%
Sodium 38mg
2%
Total Carbohydrates 40g
13%
Dietary Fiber 1g
2%
Sugars 38g
Protein 3g
Vitamin A
10%
Vitamin C
19%
Calcium
2%
Iron
3%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2 lemons.  Remove the sticker (if there is one) and wash.
  2. 4 large eggs
  3. 1 1/2 c. sugar
  4. 8 tbsp. butter (I usually use salted, but unsalted is great, too)
  5. 1 tsp. vanilla extract (I sometimes replace this with a different flavoring.  The tart pictured is actually flavored with rosewater instead of vanilla).
Instructions
  1. Preheat oven to 350 degrees.
  2. Slice the lemons into 8 pieces each. No need to remove the seeds or anything else.  Toss into your blender.
  3. Crack the eggs into the blender (throw away or compost the shells). Add the sugar, butter and extract.
  4. Turn on your blender (make sure you have the lid on!) and let the mixture whirl until it fully blends and looks very smooth.  If your blender isn't very high-powered, you may need to stop to stir things around a bit.
  5. Pour the mixture into the prepared crust.
  6. Bake for about 30-40 minutes.  The tart should just start to turn a little brown on top and the edges will be a bit firm, but the center will still be slightly "jiggly."  It'll firm up as it cools.
  7. Remove from the oven and cool on a wire-rack.
Notes
  1. Your Lazy Lemon Tart (or bars) is now ready to serve!  I like to garnish it with a bit of sifted powdered sugar.  It's really all it needs.
beta
calories
290
fat
14g
protein
3g
carbs
40g
more
Rochester MN Moms Blog http://www.citymomsblog.com/
Because I flavored this particular tart with rosewater, I garnished it with crushed, dried rose-petals as well as the powdered sugar. Chopped pistachios, candied lemons, and even whipped cream would also be beautiful! Get creative!  No one will ever know how little time you put into baking this beauty…and your secret is safe with me!

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