Direction

1. Thaw store bought pie crust per instructions or make your own with favorite recipe and blind-bake (See Note 1).
2. Heat oven to 350°F.
3. Place the cut up Meyer lemon pieces, sugar, butter, vanilla and eggs into a blender and puree.
4. Pour lemon mixture into cooled, baked tart shell.
5. Bake for 35-40 minutes or until set, watching so that the top doesn’t burn.
6. Allow to cool slightly and dust top with powdered sugar if you like.