You can be a bit of a lazy bone when making this tart. Just a little.

Have you ever rolled a vacuum cleaner over and over and over a dust ball on the carpet, knowing full well if you just bent over to pick it up with your fingers, it would be a whole lot quicker?

Oh yeah, been there, done that. I bet you have, too.

“Lazy Mary’s Lemon Tart” is made for times like that — when you’re feeling lazy. But only a tad.

After all, you still have to put the tart together and bake it.

But it does have an ingenious step-saver when it comes to making the filling. It’s all blitzed in a blender. That includes an entire Meyer lemon. Yup, rind, seeds and all. The whole kit and caboodle.

The recipe appeared in Food & Wine magazine’s January 2015 issue. The recipe is by Mary Constant, a Food52 member and winemaker of Napa’s Constant Diamond Mountain Winery, who adapted the crust from the “The Joy of Cooking.”

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