1 large Meyer lemon, seeds removed and cut into 4 pieces, rind and all
1-1¼ cups sugar
½ cup melted butter
4 eggs
1 teaspoon vanilla extract
½ teaspoon kosher salt
½ teaspoon cream of tartar
1 premade pie crust
1 cup whipping cream
3 tablespoons confectioners' sugar
Preheat the oven to 350 F.
In a high-power blender, combine the lemon pieces, sugar, melted butter, eggs, vanilla, salt and cream of tartar. Blend for 1-2 minutes, until very smooth.
Pour the filling into the crust, and bake 30-40 minutes, or until slightly browned and no longer jiggly in the center.
In the cold bowl of a stand mixer or by hand with a whisk, combine the whipping cream and confectioners' sugar, and whip until stiff peaks form.
Serve the pie with dollops of whipped cream.