Crustless Meyer Lemon Tart

Prep Time: 10 mins | Cook Time: 45 mins | Course: Dessert | Serves: 8

A lovely and super easy crustless lemon tart. Garnish with whipped cream or berries for a simple and beautiful dessert. Inspired by Scott & Chris of the Cafe Sucre Farine https://thecafesucrefarine.com/ridiculously-easy-crustless-lemon-tart/ 

4 eggs

⅔ cup flour

1 cup sugar

1 tsp salt

3-6 Meyer (or regular) lemons, zested

⅔ cup lemon juice

1 ⅓ cups heavy cream

1 tsp vanilla

½ cup butter, melted

Preheat oven to 350*. Butter a deep dish pie plate and set it to one side. Crack eggs into a blender and add flour, sugar, and salt. Zest and juice one lemon at a time until you reach a generous ⅔ cup of lemon juice. Add zest and lemon juice to the blender with the heavy cream, vanilla, and butter. Blend all ingredients until smooth. Pour batter into the prepared pie plate. Bake for 45 minutes, the tart will be a lovely golden brown but still a little bit wobbly. Allow to cool completely before slicing and serving. Garnish with a dusting of powdered sugar, whipped cream, or fresh berries as desired.