This Meyer Lemon Olive Oil Tart is rich and indulgent and at the same time bright and refreshing! The no chill olive oil crust is no chill and super easy to make! This lemony treat is creamy, luscious and the perfect dessert for citrus season or anytime of the year.
ABOUT THIS LEMON DESSERT
Lemon and olive oil are healthy and so full of flavor. They’re the ingredients I use most when I cook and are becoming two of my favorite baking ingredients!
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!
WHAT MAKES THIS TART SPECIAL?
- OLIVE OIL CRUST: Olive oil takes the place of butter in the crust. It makes the crust flaky and so delicious! I have loved baking with olive oil ever since I made this Blood Orange Olive Oil Cake last year. Recently I tried olive oil in place of butter in these Olive Oil Chocolate Chip Cookies. They were as good if not better than cookies made with butter!
- 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!
INSPIRATION FOR THIS TART
I found that Camille Cooks has a recipe for a delicious Lemon Olive Oil Tart. Her post uses this Lemon Olive Oil Tart from Cook’s Illustrated.
I tried the Cook’s Illustrated recipe tart and loved it! I was happy to see they used olive oil in place of butter in both the crust and the filling. My recipe was adapted from my great grandmother’s tart recipe and the Cook’s Illustrated Lemon Olive Oil recipe linked above.
THIS TART REQUIRES TWO STEPS:
- Make the Meyer Lemon Curd. Allow it to chill.
- Bake the crust.
WHAT’S IN THE LEMON CURD?
- Meyer lemon zest
- Meyer lemon juice
- Egg yolks
- Extra virgin olive oil
HOW TO MAKE THE EASY LEMON CURD
- In a medium saucepan over medium high heat, whisk together the lemon juice, lemon zest, sugar, flour, eggs and egg yolks. Bring to a boil (4-5 minutes) then reduce heat and simmer for about 8 minutes or until mixture coats the back of a spoon.
- Remove from heat and whisk in the olive oil until well combined. Pour mixture into a medium sized bowl. Place plastic wrap directly on the surface of the lemon curd (this will prevent a skin from forming). Refrigerate for at least 2 hours.
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 MAKE THE CRUST
- Whisk to combine the flour, sugar and salt. Stir the olive oil into the dry ingredients.
- Use your hands to spread the dough into the bottom and sides of the tart pan.
- Bake 22-24 minutes or until crust is golden brown.
- Cool before filling.
ASSEMBLING THE TART
Once the curd has been made and chilled and the crust has been baked and cooled, it’s time to assemble the tart! Spoon the lemon curd into the crust. Use an offset spatula to evenly spread the curd. Place the tart in the fridge to chill at least an hour before serving.
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. For more information, check out this great article from Allrecipes called What is a Meyer Lemon and How Is It Different From a Regular Lemon?
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 a week.
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!Print
This Meyer Lemon Olive Oil Tart Recipe makes a stunning dessert! It’s made with a flaky olive oil crust and a luscious Meyer lemon olive oil curd.
FOR THE MEYER LEMON CURD
- 1 cup sugar
- 2 tablespoons flour
- 1/4 teaspoon salt
- 1 tablespoon grated Meyer lemon zest
- 1/2 cup Meyer lemon juice
- 3 eggs
- 3 egg yolks
- 1/4 teaspoon vanilla
- 1/4 cup extra virgin olive oil
FOR THE OLIVE OIL CRUST
- 1 1/2 cups flour
- 4 1/2 tablespoons sugar
- 1/4 teaspoons salt
- 1/2 cup olive oil
- 2 tablespoons milk or water
FOR THE MEYER LEMON CURD
- Start by making the filling first since it will need to chill in the fridge before using.
- In a medium saucepan over medium high heat, whisk together the lemon juice, lemon zest, sugar, flour, salt, eggs and egg yolks. Bring to a boil then reduce heat and simmer for about 8 minutes or until mixture coats the back of a spoon. Remove from heat and whisk in the olive oil until well combined. Pour mixture into a medium sized bowl. Place plastic wrap directly on the surface of the lemon curd (this will prevent a skin from forming). Refrigerate the curd for at least 2 hours.
FOR THE OLIVE OIL CRUST
- Preheat oven to 350 F. Lightly spray a 14 inch rectangular removable bottom tart pan with cooking spray.
- 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 the mixture into the bottom and sides of the tart pan. Bake 22-24 minutes or until crust is golden brown, rotating halfway through. Set pan on a wire rack. Cool completely before filling.
- Once tart crust has cooled completely, spread the curd evenly using an offset spatula. Refrigerate for at least 1 hour before serving. Serve with a dusting of powdered sugar or berries on top!
Keywords: lemon, lemon curd, citrus, tart, olive oil