This Meyer Lemon Olive Oil Tart is rich, indulgent and refreshing! The no chill olive oil crust recipe is super easy to make!
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Lemon and olive oil are healthy and so full of flavor. They’re two of the ingredients I use most in the kitchen.
This tart is sweet and refreshing and at the same time rich and creamy! Meyer lemon adds both a tangy and sweet flavor. Olive oil adds richness and flavor to the curd and the crust!
If you’re looking for more desserts made with olive oil, try my Blood Orange Olive Oil Cake, these delicious Olive Oil Chocolate Chip Cookies, and my delectable Blueberry Mascarpone Tart!
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WHY YOU’LL LOVE THIS TART
- OLIVE OIL CRUST: Olive oil takes the place of butter in the crust. It makes the crust flaky and so delicious!
- OLIVE OIL MEYER LEMON CURD: Taste-wise it’s the perfect balance of tart and sweet. In terms of texture, it’s rich, creamy and silky smooth!
BAKING WITH MEYER LEMONS
Sweeter and less acidic than regular lemons, Meyer lemons are the perfect ingredient for this tart. They have a floral flavor which pairs so well with the fruity tasting olive oil in the lemon curd and crust!
If you love citrus, you’ll love this moist, fragrant Lemon Rosemary Olive Oil Cake. This Lime Slice is also a must try recipe for any citrus fan!
INGREDIENTS FOR LEMON CURD
- Sugar
- All purpose flour
- Meyer lemon zest: You can also swap in regular lemons. Lemon lovers, be sure to also try this easy lemon curd recipe.
- Meyer lemon juice
- Eggs
- Egg yolks
- Extra virgin olive oil
ABOUT THE OLIVE OIL CRUST
- It’s easy: Cutting butter into pie dough can be tricky. Since olive oil isn’t solid like butter, it’s easier to mix into the flour.
- It’s quick: It goes from getting mixed together to being pressed into the tart pan. (Read: No chill time!)
- It’s rich: A with butter, the fat in the olive oil makes for a very rich crust!
- It’s delicious: The olive oil adds a slightly fruity flavor. This flavor gets intensified by the olive oil in the lemon curd!
HOW TO SERVE THIS TART
I went for smaller pieces. I ended up having two slices (haha), so you may choose to make your slices larger! Cut them straight across or at a diagonal for a little more style.
WHAT TO TOP A LEMON TART WITH?
- Powdered Sugar: Dust it on the entire tart or on individual slices.
- Fresh Fruit: I love serving lemon tarts with fresh berries! Strawberries, blueberries, raspberries, blackberries….take your pick!
- Whipped Cream: Pipe or spoon some whipped cream on the tart or serve it in a bowl alongside the tart.
FREQUENTLY ASKED QUESTIONS
Regular lemons have a brighter lemon color and are larger than Meyer Lemons. Meyer lemons have a sweeter, slightly floral taste and are less acidic than regular lemons.
Yes! You can use regular lemons in place of Meyer lemons, but the tart will be a lot more acidic. My preferred substitute would be to use a regular lemon for half the amount and either a tangerine, mandarin, or naval orange for the other half.
Cover the tart tightly in an air tight container. Store it in the fridge. It will keep for up to 4 days.
This Meyer Lemon Olive Oil Tart is such a treat to make and enjoy! Olive oil and Meyer lemon add fruity, floral notes. The tart is light, refreshing and luscious and rich. It’s super easy to make and at the same time stunning and impressive!
Meyer Lemon Olive Oil Tart
Ingredients
MEYER LEMON CURD
- 1 cup (200 g) sugar
- 2 tablespoons (15 g) flour
- ⅛ teaspoon (⅛ teaspoon) salt
- 1½ tablespoon (1½ tablespoon) Meyer lemon zest or use regular lemons
- ½ cup (118.29 ml) Meyer lemon juice or use regular lemons
- 3 (3) eggs
- 3 (3) egg yolks
- ¼ cup (59.15 ml) extra virgin olive oil
- powdered sugar for dusting, optional
OLIVE OIL CRUST
- 1 ½ cups (187.5 g) all purpose flour
- 2 tablespoons (24 g) sugar
- ½ teaspoon (½ teaspoon) salt
- ½ cup (118.29 ml) extra virgin olive oil
- 2 tablespoons (29.57 ml) milk or water
Instructions
OLIVE OIL CRUST
- Preheat oven to 350 F.
- In a medium bowl, whisk to combine the flour, sugar, and salt. Stir the milk or water and olive oil into the dry ingredients until completely combined.
- Press mixture into the bottom and sides of a 14 inch rectangular or 9 inch round tart pan with a removable bottom.
- Bake 28-33 minutes or until crust is golden brown, rotating halfway through. Set pan on a wire rack.
MEYER LEMON CURD
- Ten minutes before the crust has finished baking, start making the filling.
- Set a large fine mesh sieve over a large non-metal bowl. Set aside.
- In a medium saucepan, whisk to combine the sugar, flour and salt. Whisk in the eggs and yolks til completely combined then whisk in the lemon zest and lemon juice.
- Place over medium low heat and whisk constantly until curd thickens, about 6-8 minutes and reaches 160 F.
- Remove from heat and whisk in the olive oil til combined. Strain curd through the large fine mesh sieve set over the large non-metal bowl.
- Immediately pour curd into the warm tart shell. (If you have a little extra filling, just discard the extra filling. Do not overfill tart pan).
- Bake at 350 for 7-11 minutes until curd is just set and barely jiggles when you shake gently. Remove from oven and set pan on a wire rack to cool for 2 hours at room temperature.
- When ready to serve, remove outer ring of the pan. Use a metal spatula or cake spatula to slide underneath the tart shell to gently remove it from the bottom of the tart pan. Dust with powdered sugar right before serving, if you like.
- Slice the tart with a long sharp knife and enjoy!
Notes
Nutrition
Please note that nutritional values are created by an online calculator and should only be used as an estimate.
Carol
The wind chill is -9 today so I decided to make something with my Meyer lemons. This tart is like a burst of sunshine! So good and couldn’t be easier. I have limited access to Meyers so I plan to make it again using your suggestion for half regular lemon and half mandarin. Thanks Natalie!
Natalie
Hi Carol, The pleasure is all mine=thank you so much for making this tart and for your comment! I’m so happy you enjoyed it and that you’re planning to make it again. It’s definitely like a burst of sunshine! 🙂 -Natalie
Shristi Patni
What an incredible recipe, Natalie! I served it at our ladies brunch and all of my friends couldn’t help but praise it! I was planning to make it again for my family get-together but since my grandmother is a vegetarian, I was wondering if the eggs could be substituted?
Natalie
Thank you so much Shristi! I’m so happy you and your friends enjoyed this tart and thrilled that you were thinking to make it again for your family! I have never tested the recipe without eggs, so I’m unsure what the results would be. I’m sorry-I wish I could help. I wonder if you check out vegan lemon curd recipes, you might get an idea of something to try. If you do give it a vegan recipe a try, please let me know how it turns out! Let me know if you have any other questions. Thank you for your comment! 🙂 Natalie