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.
French Lemon Tart
In this classic citrus tart, the lemony custard is poured into the baked tart shell, so there's no need to worry about an undercooked crust or a curdled filling.
Lemon Verbena Tart with Cape Gooseberry Compote
Mary Dumont picks the lemon verbena for this fabulous, puckery tart from her kitchen garden, just outside her restaurant's back door. The cape gooseberries grow in the yard all summer long.
Not Your Usual Lemon Meringue Pie
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).
Strawberry and Lemon Tarts with Pistachios
Lemon Curd Tart with Pecan-Citrus Sauce
In this clever variation of Key lime pie, Michael Mina replaces the usual lime curd with lemon and the typical graham cracker crust with a cinnamon-pecan cookie crust.
Orange and Lemon Tart
The filling for this simple citrus tart is reminiscent of a very fresh, not-too-sweet, chunky marmalade.
Lemon Ice Box Pie
Lemon Meringue Pie
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.