Whole Lemon Tart
A simple, classic tart made with a whole lemon in a blender. Whir it up, bake and you have a bright, crowd-pleasing dessert for dinner parties, brunch or celebrations.
Make It Worth It!
One foolproof recipe. Chosen just for you. Delivered every week.
I love baking and entertaining with all kinds of desserts. But I’m especially drawn to the ones that are exceptionally simple and still have a real wow factor.
This classic lemon tart is one of those desserts you’ll make again and again because it comes together quickly and people “oooh" over it.
What makes it special is how straightforward it is. The custard comes together in just a minute in a standard blender. Wash the lemon well and drop it in with the other ingredients. Blend it well and the filling is done.
If you have a favorite pie crust recipe, use it. If not, a refrigerated pie crust works just as well and keeps the whole thing super easy.
The result is smooth, custardy and sweet-tart. Serve it at a dinner party. Bring it to brunch. Add it to a baby shower spread. Serve it with freshly whipped cream on the side.
Because if you’re gonna cook…Make It Worth It!
Chadwick’s Checklist
Just a few things to know before you start cooking:
• Wash the lemon well. You are using the whole fruit, peel and all.
• Use a good blender. A strong standard blender, Vita-Mix or food processor will give you the smoothest filling.
• Use a standard 10-inch tart pan. A quiche baking dish will also work.
Serves 8
Ingredients
1 store-bought or favorite homemade pie dough
1 large lemon
1 stick salted butter, cut into ½-inch pieces
1½ cups granulated sugar or Demerara sugar for deeper flavor
4 eggs
1 teaspoon vanilla
Confectioner’s sugar for dusting
Instructions
1. Preheat the oven. Place the rack in the center of the oven and preheat to 350°F.
2. Prepare the tart shell. Press the pie dough into a 10-inch tart pan and trim along the ridge of the pan for a clean edge.
3. Blend the filling. Place the lemon, butter, sugar, eggs and vanilla in a blender and blend on high for 1 minute, or until the mixture is fully combined.
4. Fill the shell. Pour the mixture into the tart shell.
5. Bake until just set. Bake for 40 minutes, loosely covering with foil if the top starts to brown too quickly.
6. Cool completely. Transfer the tart to a wire rack and let it cool fully.
7. Finish and serve. Dust with confectioners’ sugar before serving, or arrange the sliced lemons on top and then dust with the sugar.
Chadwick’s Change Ups
Swaps to make it your own…without compromising the recipe:
Switch the citrus. Use two limes instead of one lemon for a sharper, slightly more floral version of the tart.
Add a savory edge. Lightly dust the finished tart with Tajín along with the confectioners’ sugar for a subtle citrus-chile contrast.
Make it boozy. Add 3 tablespoons of bourbon or tequila to the blender with the filling ingredients for a deeper, spirited version.
Make It. Share It. Make It Worth It.
If this tart makes it to your table, I’d love to hear about it. Leave a comment, or tag me @chadwickboyd if you share it on Instagram or Facebook.
I’ll be back next week with a fresh, foolproof recipe — always seasonally smart, modern and made for real life.
Because if you’re gonna cook… make it worth it.
If you love this, please share it with someone who needs a little more meaning in their kitchen, too. Let’s build this “Make It Worth It” community. Thank you.