1 unbaked (9-inch) tart shell
1 large Meyer lemon (about 6 ounces), cut into 8 pieces and seeded
1 1/2 cups superfine sugar
1/2 cup (1 stick) butter
1 teaspoon vanilla extract
Heat oven to 350 F. Prick bottom of the tart shell lightly with a fork, line it with parchment paper or aluminum foil and fill it with pie weights (or use dried beans and save them to use as weights for baking). Place tart shell on a baking sheet and bake in preheated oven until rim of tart is dry and set, for about 15 minutes (time may vary depending on dough or brand). Remove weights and foil and return tart shell to oven to bake until crust is set but not completely baked through, for about 10 more minutes.
Meanwhile, prepare filling. In a blender, puree the lemon, sugar, butter, vanilla and eggs until smooth, for 2 to 3 minutes. This makes about 3 cups filling. Pour filling into prebaked tart shell until filling almost reaches top of crust's rim; you may not use all filling.
Return tart to preheated oven and bake until puffed and golden and filling jiggles only slightly when tapped, for about 40 minutes. Filling will brown around edges but should not be overly brown in center; if it begins to brown too quickly, cover top lightly with aluminum foil and continue cooking. Remove and cool on a rack. Makes 8 servings.
— Recipe adapted by the Los Angeles Times from "The Food52 Cookbook," by Amanda Hesser, Merrill Stubbs and the Food52 community.