Lemon Curd Tart With Olive Oil Recipe

Name: Lemon Curd Tart With Olive Oil
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons almonds with skins,; and cooled; 3/4 cup all-purpose flour; 1/4 cup confectioners sugar; Pinch of fine sea salt; 1/2 stick cold unsalted butter, cut into 1/2-inch cubes; 1 large egg yolk; 3 1/2 tablespoons fruity olive oil (preferably French); 3 large lemons; 3/4 cup granulated sugar; 2 teaspoons cornstarch; 2 whole large eggs plus 2 large yolks; 1/2 stick unsalted butter, cut into 1/2-inch cubes; 2 tablespoons fruity olive oil (preferably French); a 9-inch round tart pan with removable side; a small offset spatula

Servings: persons

2 tablespoons almonds with skins,
and cooled
3/4 cup all-purpose flour
1/4 cup confectioners sugar
Pinch of fine sea salt
1/2 stick cold unsalted butter, cut into 1/2-inch cubes
1 large egg yolk
3 1/2 tablespoons fruity olive oil (preferably French)
3 large lemons
3/4 cup granulated sugar
2 teaspoons cornstarch
2 whole large eggs plus 2 large yolks
1/2 stick unsalted butter, cut into 1/2-inch cubes
2 tablespoons fruity olive oil (preferably French)
a 9-inch round tart pan with removable side; a small offset spatula

1
Preheat oven to 425u00b0F with rack in middle.
2
Pulse almonds with flour, sugar, and sea salt to a fine powder in a food processor. Add butter and pulse until mixture resembles coarse meal with some small (roughly pea-size) butter lumps.
3
Add yolk and oil and pulse until just incorporated and a very soft dough has formed.
4
Spread dough evenly over bottom and up side of pan with offset spatula. Chill until firm, about 30 minutes.
5
Bake shell until golden brown all over, about 13 minutes. Transfer to a rack to cool completely, about 30 minutes.
6
Grate enough zest from lemons to measure 1 tablespoon, then squeeze 3/4 cup juice from lemons.
7
Whisk together lemon zest and juice, sugar, cornstarch, whole eggs, and yolks in a medium saucepan and bring to a boil over medium heat, whisking constantly. Boil, whisking, 2 minutes.
8
Remove from heat and whisk in butter and oil until smooth.
9
Pour lemon curd into cooled shell and chill until set, at least 2 hours.

842

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 tablespoons almonds with skins,, and cooled, 3/4 cup all-purpose flour, 1/4 cup confectioners sugar, and more.

Yes, Lemon Curd Tart With Olive Oil falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Lemon Curd Tart With Olive Oil

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions