This Meyer lemon olive oil tart is bright, creamy and indulgent. The no-chill olive oil crust is simple to make and yields a flaky, flavorful shell that pairs perfectly with the silky Meyer lemon curd.
Lemon and good olive oil are staples for bright, delicious baking. Meyer lemons bring a sweeter, floral citrus note, while extra virgin olive oil adds depth and a subtle fruity character to both the curd and the crust.
The finished tart is refreshing yet rich: tart and aromatic Meyer lemon curd sits in a tender olive oil crust for a dessert that’s elegant and easy to make.
WHY YOU’LL LOVE THIS TART
- Olive oil crust: Replacing butter with olive oil yields a tender, easy-to-mix crust that presses into the tart pan with no chilling required.
- Meyer lemon olive oil curd: Silky, smooth and balanced between tang and sweetness — the curd benefits from the fruity notes of extra virgin olive oil for a unique flavor.
BAKING WITH MEYER LEMONS
Meyer lemons are sweeter and less acidic than standard lemons, with a floral aroma that complements the fruity character of good olive oil. If you don’t have Meyer lemons, regular lemons can be used (see notes for substitutions and adjustments).
INGREDIENTS FOR LEMON CURD
- Sugar
- All-purpose flour
- Meyer lemon zest (regular lemons may be substituted)
- Meyer lemon juice (or regular lemon juice)
- Eggs
- Egg yolks
- Extra virgin olive oil
ABOUT THE OLIVE OIL CRUST
- Easy: Olive oil mixes smoothly into the dry ingredients, avoiding the technique of cutting solid fat into flour.
- Quick: The dough is pressed straight into the pan — no chilling required.
- Rich: Olive oil creates a tender, satisfying crust with a pleasant mouthfeel.
- Flavorful: A fruity extra virgin olive oil enhances the tart’s citrus notes and pairs beautifully with Meyer lemon curd.
HOW TO SERVE THIS TART
This tart slices nicely into smaller portions for a delicate presentation, or into larger slices for more generous servings. Cut straight across or on the diagonal for a stylish look.
WHAT TO TOP A LEMON TART WITH?
- Powdered sugar: A light dusting across the tart or on individual slices brightens the presentation.
- Fresh fruit: Berries such as strawberries, blueberries, raspberries or blackberries complement the lemon flavor.
- Whipped cream: Lightly sweetened whipped cream can be piped or spooned alongside the tart.
FREQUENTLY ASKED QUESTIONS
Meyer lemons are typically smaller, sweeter and less acidic than regular lemons, with a slightly floral aroma. Regular lemons are brighter and tarter.
Yes. Using regular lemons will produce a tangier curd; consider balancing acidity by using half regular lemon juice and half mandarin, tangerine or navel orange if you prefer a milder profile.
Store the tart in an airtight container in the refrigerator for up to 4 days. Dust with powdered sugar right before serving.
This Meyer lemon olive oil tart is both impressive and approachable. The olive oil lends fruity, floral notes while the Meyer lemons keep the curd bright and sweet. The tart is silky, refreshing and rich—an elegant dessert that’s surprisingly simple to prepare.
Meyer Lemon Olive Oil Tart
Natalie
Pin Recipe
20 mins
40 mins
2 hrs
3 hrs
Ingredients
MEYER LEMON CURD
- 1 cup sugar (200 g)
- 2 tablespoons flour (15 g)
- ⅛ teaspoon salt
- 1½ tablespoons Meyer lemon zest (or regular lemon)
- ½ cup Meyer lemon juice (118 ml) (or regular lemon)
- 3 eggs
- 3 egg yolks
- ¼ cup extra virgin olive oil (59 ml)
- Powdered sugar for dusting (optional)
OLIVE OIL CRUST
- 1½ cups all-purpose flour (187.5 g)
- 2 tablespoons sugar (24 g)
- ½ teaspoon salt
- ½ cup extra virgin olive oil (118 ml)
- 2 tablespoons milk or water (29.6 ml)
Instructions
OLIVE OIL CRUST
- Preheat oven to 350°F.
- In a medium bowl, whisk together flour, sugar and salt. Stir the milk (or water) and olive oil into the dry ingredients until fully combined.
- Press the mixture into the bottom and sides of a 14-inch rectangular or 9-inch round tart pan with a removable bottom.
- Bake 28–33 minutes, rotating halfway, until the crust is golden. Set the pan on a wire rack.
MEYER LEMON CURD
- About 10 minutes before the crust finishes baking, begin the filling.
- Set a large fine-mesh sieve over a nonreactive bowl and set aside.
- In a medium saucepan whisk together sugar, flour and salt. Whisk in the eggs and yolks until combined, then whisk in the lemon zest and juice.
- Over medium-low heat, whisk constantly until the curd thickens, about 6–8 minutes, and reaches 160°F.
- Remove from heat and whisk in the olive oil until combined. Strain the curd through the fine-mesh sieve into the prepared bowl.
- Immediately pour the curd into the warm tart shell. Do not overfill; discard any small amount of extra filling.
- Bake at 350°F for 7–11 minutes, until the curd is just set and barely jiggles. Remove from oven and cool on a wire rack at room temperature for 2 hours.
- When ready to serve, remove the outer ring of the pan. Use a thin metal spatula to gently release the tart from the bottom of the pan. Dust with powdered sugar just before serving, if desired.
- Slice with a long sharp knife and enjoy.
Notes
Pan size: Use a 14-inch rectangular or 9-inch round tart pan with a removable bottom. You may have a little extra filling with the larger pan; discard excess rather than overfilling.
Lemons: Meyer or regular lemons both work. Regular lemons produce a brighter, tangier curd.
Olive oil: Use a good-quality extra virgin olive oil for the best flavor.
Nonreactive equipment: Use stainless steel or other nonreactive cookware and tools; reactive metals can alter the curd’s flavor.
Storage: Keep the tart covered in the refrigerator for up to 4 days.
Recipe adapted from America’s Test Kitchen Lemon-Olive Oil Tart.
Nutrition
Nutritional values are estimates from an online calculator and should be used as a guideline.
Leave a comment below and tag @parsleyandicing when you share your bake!