I love anything made from lemons, and this tart is like lemon meringue pie on steroids, but without the meringue. It has a super lemony flavor, especially with fresh lemons from my backyard tree. I rubbed the lemon zest into the sugar before adding the rest of the ingredients to help intensify the flavor.
The tart crust is both divine and easy to make, and I’m so glad that both the crust and the filling use olive oil. It’s my oil of choice, followed closely by avocado oil. I did pass the lemon filling through a strainer before putting it in the tart shell. This makes it velvety smooth and eliminates any errant egg whites that have snuck in and been cooked in the process.
I just wanted this to be a never-ending lemon tart, so you can bet that I’ll be making it again.
Check out the Tuesdays with Dorie website to see what the other bakers made this week.