A lemon curd tart recipe baked in a delicious olive oil tart shell made with Spanish olive oil. Plus, everything you need to know about choosing, storing and tasting olive oil.
You really can’t go wrong with lemon curd. Right now our lemon tree is producing like crazy, providing us with a bounty of lemons to use. We’ve been eating lemon curd by the gallon. Although I love spooning it on homemade yogurt, my new favorite thing is making baking it into this lemon curd tart. For this recipe, a traditional tart crust gets a delicious twist with tart dough made with olive oil. And for a plot twist – the lemon curd also uses olive oil instead of butter!
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