Special Equipment

  • Fine-mesh strainer
  • 9" Tart pan
  • Rimmed baking sheet
  • Rasp-style zester
  • Medium saucepan
  • Wire cooling rack

Preheat Oven

Preheat oven to 350°F

Ingredients

Crust

  • 215 grams all-purpose flour
  • 65 grams sugar
  • 2.5 grams table salt
  • 120 ml extra-virgin olive oil
  • 30 ml (2 tbsp) water

Filling

  • 200 grams sugar
  • 15 grams all-purpose flour
  • 1 gram table salt
  • 3 large eggs plus 1 large yolks
  • 15 ml grated lemon zest
  • 120 ml lemon juice (about three lemons)
  • 60 ml extra-virgin olive oil
  • Clip on candy thermometer or instant-read thermometer

Method

Crust

  • Adjust oven rack to middle position and preheat oven to 350°F.
  • Whisk together:
    • flour
    • sugar
    • salt
  • Add olive oil and water; stir until a uniform dough forms.
  • Using your hands, crumble three-quarters of the dough over the bottom of the tart pan.
  • Using your fingers, press the dough to an even thickness over the bottom of the pan.
  • Crumble remaining dough and press into fluted sides of pan.
  • Place tart pan on a rimmed baking sheet and then bake until crust is deep golden brown’ and firm to touch, about 30 to 25 minutes, rotating half-way through baking.
  • Remove from oven.

Filling

10 minutes before crust is finished baking…

  • Whisk together in a medium saucepan:
    • sugar
    • flour
    • salt
  • Whisk in eggs and yolks until no streaks of egg remain.
  • Whisk in lemon zest and lemon juice.
  • Cook over medium-low heat, whisking constantly and scraping corners of the saucepan until mixture registers 160°F, about 5 to 8 minutes.

Combine, Strain, and Bake

  • Off heat, whisk in olive oil until incorporated.
  • Strain curd though a fine-mesh strainer set over a bowl.
  • Pour strained curd into warm tart shell.
  • Bake until filling is set and barely jiggles when pan is shaken, about 8 to 12 minutes.

Cool

  • Remove tart from oven and cool on a wire rack at least 2 hours.
  • Move tart to refrigerator and chill until firm, about 1 hour.
  • Remove outer tart-pan ring.
  • Slide a spatula between crust and tart pan bottom and carefully slide tart onto a serving platter.