The classic lemon tart has plenty of versions to savor, with creamy lemon curd and sweet fruit additions.
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Lazy Mary's Lemon Tart
A whole Meyer lemon goes into this improbably delicious tart—just toss it in the blender with the other filling ingredients. The Lazy Mary of the recipe title is Mary Constant, a member of the Food52 online community and a Napa winemaker. The pastry crust, adapted from Joy of Cooking, is a Food52 staple.
In her version of lemon meringue pie, Gale Gand forgoes a traditional crust for quick-baked sheets of sugared phyllo dough, which she layers with house-made lemon curd and a brown-sugar meringue. The recipe, a classic at Tru restaurant in Chicago, appears in Gand's book Butter Sugar Flour Eggs (Clarkson Potter).
A homemade version of creamy sweetened condensed milk gives the tart lemon custard in this pie an especially luscious texture and flavor. The billowy Italian meringue topping browns beautifully under the broiler if you don't have a torch on hand.