RENEE MONTAGNE, HOST:
And, Linda, I gather that you have a much more attractive recipe to share with us.
LINDA WERTHEIMER, HOST:
Well, at least attractive because fast. It's called Lazy Mary's Lemon Tart from the "Food52 Cookbook" by Amanda Hesser and Merrill Stubbs. Here's what you need: a blender, a thin-skinned lemon, a stick of butter, four large eggs, a cup and a half of super fine sugar, and a teaspoon of vanilla.
You chunk everything up, put it in the blender, and whir it till it's pourable. Then pour it into a nine inch tart shell, purchased pie crust is fine. Bake at 350 for 30 to 40 minutes, and voila.
MONTAGNE: That was fast. But did I hear you say a whole lemon?
WERTHEIMER: Yeah. Pit, peel, the whole thing. This is a very tart tart.
MONTAGNE: Well, thanks very much, and happy holiday baking, cooking and eating to all of you from all of us here at MORNING EDITION.
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