Meyer Lemon Olive Oil Tart

A bright yellow lemon tart cut into pieces.

5 from 4 votes

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.

Prep Time20

Cook Time40

Chill Time2

Total Time3

Course: Pies and Tarts

Cuisine: American

Diet: Vegetarian

Servings: servings

Calories: 295kcal

Author: Natalie

Ingredients

MEYER LEMON CURD

1 cup sugar
2 tablespoons flour
⅛ teaspoon salt
1½ tablespoon Meyer lemon zest or use regular lemons
½ cup Meyer lemon juice or use regular lemons
3 eggs
3 egg yolks
¼ cup extra virgin olive oil

OLIVE OIL CRUST

1 ½ cups all purpose flour
4 tablespoons sugar
¼ teaspoon salt
½ cup extra virgin olive oil
2 tablespoons milk or water

US Customary - Metric

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. (You will have a little extra filling if you're using a 14 inch rectangular tart pan. Just discard 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.
Slice the tart with a long sharp knife and enjoy!

Notes

Pan size: Use a 14 inch rectangular or 9 inch round tart pan with a removable bottom. You will have a little extra filling if you use a 14 inch rectangular tart pan. Just discard any extra filling. Do not overfill tart pan.

Lemons: Use regular lemons or Meyer lemons.

Olive oil: Use good quality extra virgin olive oil.

Nonreacitve equipment: Use a non-reactive saucepan such as stainless steel or copper and make sure your whisk, strainer and bowl are alson nonreactive. Reactive pans such as aluminum will react with the acid in the recipe and will change the taste of the curd.

Serving: Dust with powdered sugar right before serving.

Storage: Store tart in an airtight container in the refrigerator for up to 4 days.

Recipe adapted from America's Test Kitchen Lemon-Olive Oil Tart.

Nutrition