Our Europe correspondent, Alexander Lobrano, was wary of working with pastry long before attending his course at Les Petits Farcis, in Nice. "This recipe is really genius," he says. "I'm more of a savory/stewing type of cook, but this is so easy and works so well that it's become a staple for me." Olive oil in the crust gives it a rich, crumbly texture, and the zing of the lemon filling really steals the show.
Recipe information
Total Time
4 hr
Yield
Makes 6 servings
Ingredients
For tart shell:
For lemon curd:
Equipment:
Preparation
Make tart shell:
Step 1
Preheat oven to 425°F with rack in middle.
Step 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.
Step 3
Add yolk and oil and pulse until just incorporated and a very soft dough has formed.
Step 4
Spread dough evenly over bottom and up side of pan with offset spatula. Chill until firm, about 30 minutes.
Step 5
Bake shell until golden brown all over, about 13 minutes. Transfer to a rack to cool completely, about 30 minutes.
Make curd:
Step 6
Grate enough zest from lemons to measure 1 tablespoon, then squeeze 3/4 cup juice from lemons.
Step 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.
Step 8
Remove from heat and whisk in butter and oil until smooth.
Assemble tart:
Step 9
Pour lemon curd into cooled shell and chill until set, at least 2 hours.
Tart shell can be made 1 day ahead and kept, loosely covered, at room temperature.
Assembled tart can be chilled up to 4 hours.
Leave a Review
Reviews (76)
Back to TopCan you use store bought lemon curd
Anonymous
Miami
3/27/2024
Made this for a dinner party this weekend, it was delicious! The lemon curd was just the right mix of tart and sweet, and the almond crust was very yummy. Would definitely make this again.
JB
Reno, NV
12/18/2023
Very nice!
timcat
4/6/2019
Good recipe. It is for a small tart, though. I had to double the amount of ingredients for my 10" pan. I bumped up the amount of zest, and increased the fresh lemon juice by about -3 tbsp, without an increase in the sugar. Resulted in a delightfully tart tart :-) Balanced the tartness by serving with freshly-made orange zest and Grand Marnier whipped cream.
Aceman67
Winchester, VA
1/27/2019
Can anyone tell me if this could be frozen??
kathrynjim
Kalamazoo, MI
9/17/2018
I loved this recipe. It was delightfully tart and refreshing, not too heavy. It came together easily and wasn't too difficult to make, either. I highly recommend it if you are entertaining a small group of 4 - 6 people.
smartypants
San Francisco
5/27/2016
This is a delightful recipe. I made the recipe exactly as written and it came out perfectly. It's easy to make and absolutely delicious. It's a keeper.
smartypants
San Francisco CA
2/16/2016
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