From America’s Test Kitchen
This dessert is easy to make and has an ingredient that may come as a surprise. But, if you love lemon desserts, you may want to try making this one.
1 1/2 cups (213g) all-purpose flour
5 tablespoons (64g) sugar
1/2 teaspoon table salt
1/2 cup extra-virgin olive oil
2 tablespoons water
1 cup (200g) sugar
2 tablespoons all-purpose flour
1/4 teaspoon table salt
3 large plus 3 additional yolks
1 tablespoon grated lemon zest
1/2 cup lemon juice (about 3 lemons)
1/4 cup extra-virgin olive oil
Adjust oven rack to middle position and heat oven to 350° F. Whisk flour, sugar, and salt together in bowl. Add oil and water and stir until uniform dough forms.
Using your hands, crumble three-quarters of dough over bottom of 9-inch tart pan with removable bottom. Press dough to even thickness in bottom of pan. Crumble remaining dough and scatter evenly around edge of pan, then press crumbled dough into fluted sides of pan. Press dough to even thickness. Place pan on rimmed baking sheet and bake until crust is deep golden brown and firm to touch, 30 to 35 minutes, rotating pan halfway through baking.
About five minutes before crust is finished baking, whisk sugar, flour, and salt in medium saucepan until combined. Whisk in eggs and yolks until no streaks of egg remain. Whisk in lemon zest and juice. Cook over medium-low heat, whisking constantly and scraping corners of saucepan, until mixture thickens slightly and registers 160° F, 5 to 8 minutes. Off heat, whisk in oil until incorporated. Strain curd through fine-mesh strainer set over bowl. Pour curd into warm tart shell.
Bake until filling is set and barely jiggles when pan is shaken, 8 to 12 minutes. Let tart cool completely on wire rack, at least two hours. Remove outer metal ring of tart pan. Slide thin metal spatula between tart and pan bottom, then carefully slide tart onto serving platter. Cut tart into wedges, wiping knife clean between cuts if necessary, and serve.