Meyer Lemon Olive Oil Tart

Ingredients

Meyer Lemon Curd

• 1 cup sugar
• 2 tablespoons all purpose flour
• 1/8 teaspoon salt
• 1 1/2 tablespoon meyer lemon juice
• 3 eggs
• 3 egg yolks
• 1/4 cup Bellindora Meyer Lemon Olive Oil

Olive Oil Crust

• 1 1/2 cups all purpose flour
• 4 tablespoons sugar
• 1/2 teaspoon salt
• 1/2 cup Bellindora Meyer Lemon Olive Oil
• 2 tablespoons milk or water

Instructions

Olive Oil Crust

1. Preheat oven to 350 degrees Fahrenheit.
2. 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.
3. Press mixture into the bottom and sides of a 14 inch rectangular or 9 inch round tart pan with a removable bottom.
4. Bake 28-33 minutes or until crust is golden brown, rotating halfway through.  Set pan on a wire rack.

Meyer Lemon Curd

1. Ten minutes before the crust has finished baking, start making the filling.
2. Set a large fine mesh sieve over a large non-metal bowl.  Set aside.
3. In a medium saucepan, whisk to combine the sugar, flour and salt.  Whisk in the eggs and yolks until completely combined then whisk in the lemon zest and lemon juice.
4. Place over medium low heat and whisk constantly until curd thickens, about 6-8 minutes and reaches 160 degrees Fahrenheit.Remove from heat and whisk in the olive oil until combined.  Strain curd through the large fine mesh sieve set over the large non-metal bowl.
5. Immediately pour curd into the warm tart shell.  (You will have a little extra filling if using a 14 inch rectangular tart pan – do not overflow tart pan)
6. Bake at 350 degrees Fahrenheit 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.
7. When ready to serve, remove outer ring of the pan.  Use spatula to slide underneath the tart shell to gently remove it from the bottom of the tart pan.