Lazy Mary's Lemon Tart

Your lemons have better things to do than to end up in this tart.

I'm giving it a 2 instead of the 1 it actually deserved because it's LEMON. Lemon lemon lemon I love lemon.

Where to begin critiquing?

Let us begin with the ingredients: -Butter. Groovy. In what state is this butter to be? Cold? Melted? Salted? Unsalted? IT MAKES A DIFFERENCE - perhaps not to Mary, but it does to me.

• "One large Meyer lemon" Nope. I had to double that in order to pass lemon-scented and sneak up on lemon-flavored.
• "Superfine sugar." OK that was fun. I ran the sugar in my Vitamix practically until it was powdered. It impressed every jaded teen in the house. -"Your favorite tart shell" Listen. Anyone known as or aspiring to the title "Lazy Mary" does not have a favorite tart shell. Tart shells by their very nature are not for the lazy. If you're buying grocery store crust, just go ahead and get a whole pie for pete's sake.

Moving on the the directions which are - and I'm paraphrasing but only just - blend it, dump it, bake it for 40 minutes. No cues to determine doneness but the length of baking. Tarts are fussy creatures. Ovens are temperamental. Unless your oven is IDENTICAL IN EVERY RESPECT to the author's oven good luck with this.

And the headnotes which reference the smoothness of the filling and praise its lemony flavor. DON'T FALL FOR IT! The filling is full of lemon particles and no blender on earth can render a lemon into imperceptibly small particles - not my Vitamix, not your Osterizer. IT'S NOT GOING TO HAPPEN.

This is my first foray into the Food52 world and I am underwhelmed. But since I have 4 more Meyer lemons sitting on my counter, I'm actually considering Lazy Mary's Improved Lemon Tart which seems to address most of my objections. It's possible I'm a slow learner. Or a believer in second chances. I'll let you know after it comes out of the oven.