Ingredients:
For the Meyer Lemon Curd:
- 1 cup sugar
- 2 tbsp flour
- 1/4 tsp salt
- 1 tbsp Meyer lemon zest, grated
- 1/2 cup Meyer lemon juice
- 3 whole eggs
- 3 egg yolks
- 1/4 tsp vanilla extract
- 1/4 cup extra virgin olive oil
For the Olive Oil Crust:
- 1 1/2 cups flour
- 4 1/2 tbsp sugar
- 1/4 tsp salt
- 1/2 cup olive oil
- 2 tbsp milk or water
Instructions:
- Meyer Lemon Curd:
- Begin by preparing the curd first, as it needs refrigeration time.
- In a medium saucepan over medium-high heat, whisk the lemon juice, zest, sugar, flour, salt, whole eggs, and egg yolks together.
- Bring the mixture to a boil, then reduce heat to simmer for about 8 minutes or until it’s thick enough to coat a spoon’s back.
- Take the mixture off the heat and blend in the olive oil and vanilla until smooth.
- Transfer the curd to a bowl and cover its surface directly with plastic wrap (this prevents a skin from forming). Chill for a minimum of 2 hours.
- Olive Oil Crust:
- Preheat your oven to 350°F (175°C). Grease a 14-inch rectangular tart pan (preferably with a removable bottom) with cooking spray.
- In a mixing bowl, whisk flour, sugar, and salt together. Mix in the milk (or water) and olive oil until you achieve a consistent texture.
- Firmly press this dough into your tart pan, ensuring you cover the base and the sides.
- Bake for 22-24 minutes or until the crust is a golden brown hue. Rotate the pan halfway for even baking. Cool the crust fully on a wire rack.
- Assembly:
- Once your crust is entirely cooled, evenly spread the lemon curd over it using an offset spatula.
- Refrigerate the assembled tart for at least 1 hour before serving.
- Optional: Garnish with a sprinkle of powdered sugar or fresh berries when serving.
Enjoy your refreshing Meyer lemon curd tart with its unique olive oil crust!
