Lemon Tartlets

1 9-inch pie or tart crust (homemade or

store-bought) or pre-baked tartlet shells

FOR THE FILLING:

1 large Meyer lemon, washed, cut into 8 pieces

1 1/2 cups superfine sugar

1/2 cup unsalted butter

1 teaspoon pure vanilla

4 eggs

FOR THE CRUST: Prepare and blind-bake the empty pie or tart crust in advance. Cool it completely before adding the filling so the crust remains crisp and doesn’t get soggy. For a dessert buffet, use small individual tartlet shells instead. The shells are available already baked, they are easy to fill, presentation is quite simple, and they are oh-so-delicious to eat — what an easy decision that is!

FOR THE FILLING: Preheat oven to 350°. Place the 8 pieces of lemon into a blender (yes, you do use the entire lemon — peeling and all!) along with the sugar, butter, vanilla and eggs. Blend until it is smooth, then carefully pour the mixture into the prepared pie, tart or tartlet shells. Bake 35-40 minutes, or until set — but watch carefully, so it doesn’t burn! — Serves 8-10