Lemon-Olive Oil Tart

Photo of Lemon-Olive Oil Tart
Prep Time
30 min.
Cook Time
45 min.
Inactive Time
2 hrs.
Yield
8
Recipe by:

Hints of lemon make this lemon-olive oil tart a refreshing treat

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Ingredients

Crust

1 1/2 cups all-purpose flour

5 tbsp sugar

1/2 tsp table salt

1/2 cup extra-virgin olive oil

2 tbsp water

Filling

1 cup sugar

2 tbsp all-purpose flour

1/4 tsp table salt

3 Large Eggland's Best Eggs plus 3 large yolks

1 tbsp grated lemon zest plus 1/2 cup juice (3 lemons)

1/4 cup extra-virgin olive oil

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Preparation

  1. For the crust: Adjust oven rack to middle position and heat oven to 350 degrees. Whisk flour, sugar, and salt together in bowl. Add oil and water and stir until uniform dough forms. Using your hands, crumble three quarters of dough over bottom of 9-inch tart pan with removable bottom. Press dough to even thickness in bottom of pan. Crumble remaining dough and scatter evenly around edge of pan, then press crumbled dough into fluted sides of pan. Press dough to even thickness. Place pan on rimmed baking sheet and bake until crust is deep golden brown and firm to touch, 30 to 35 minutes, rotating pan halfway through baking.
  2. For the filling: About 5 minutes before crust is finished baking, whisk sugar, flour, and salt in medium saucepan until combined. Whisk in eggs and yolks until no streaks of egg remain. Whisk in lemon zest and juice. Cook over medium-low heat, whisking constantly and scraping corners of saucepan, until mixture thickens slightly and registers 160 degrees, 5 to 8 minutes.
  3. Off heat, whisk in oil until incorporated. Strain curd through fine-mesh strainer set over bowl. Pour curd into warm tart shell.
  4. Bake until filling is set and barely jiggles when pan is shaken, 8 to 12 minutes. Let tart cool completely on wire rack, at least 2 hours. Remove outer metal ring of tart pan. Slide thin metal spatula between tart and pan bottom, then carefully slide tart onto serving platter. Cut tart into wedges, wiping knife clean between cuts if necessary, and serve. (Leftovers can be wrapped loosely in plastic wrap and refrigerated for up to 3 days.)

Nutrition

Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.

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Information per Serving
Serving Size 1 slice
Calories 442
Fat 22g
Saturated Fat 3g
Cholesterol 70mg
Sodium 247mg
Carbohydrates 57g
Dietary Fiber 1g
Protein 6g