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Lemon Curd Birthday Tart

January 1, 2010

10 days ago I celebrated my birthday. (December 22, if you want to mark your calendars!) A big one—my 60th. I don’t feel as old as that sounds which is a good thing, I guess.

Anyway, we had a lovely dinner. Bob and Carrie made most of it. I used some of the beautiful Meyer lemons that Mike and Liz sent us to make a lemon tart.

I found the recipe on It suggested using a 9-inch tart pan with a removable side. Since I didn’t have one, I just used a 9-inch pie plate which worked fine.

The recipe also called for “fruity olive oil (preferable French)”. I used Extra Light Olive Oil from Costco.

Lemon Curd Tart with Olive Oil

Adapted from a Gourmet recipe found on Epicurious


Tart shell:
2 tablespoons almonds with skins, toasted and cooled
¾ cup flour
¼ cup confectioners sugar
Pinch of salt
¼ cup cold unsalted butter, cut into ½-inch cubes
1 large egg yolk
3 ½ tablespoons olive oil


Preheat the oven to 425˚ with the rack in the middle

Pulse the almonds to a fine powder in a food processor. Pulse in the flour, sugar and salt, and then pulse in the butter until it is a coarse meal with small (pea-size) butter lumps.

Add the yolk and olive oil and pulse just until a dough is formed.

Spread the dough evenly over the bottom and up the sides of the pie plate (or tart pan, if you have one). Chill until firm, about 30 minutes.

Line the shell with foil and fill with pie weights or dried beans. (I have a bag of old beans that are my designated “pie weights”.) Bake shell for about 13 minutes. Carefully remove the foil and weights. Shield the edge of the crust with foil, if it has already started to brown. Bake the crust for about 2 more minutes. (Next time I would make sure the entire crust is covered with the foil lining so the edges don’t get too brown. After 13 minutes, I would remove the foil and beans and then bake for just a couple of minutes more so the crust is lightly browned.) Transfer to a rack to cool completely, about 30 minutes.

Lemon Curd:


3 large lemons
¾ cup granulated sugar
2 teaspoons cornstarch
2 large eggs plus 2 egg yolks
¼ cup cold unsalted butter, cut into ½-inch cubes
2 tablespoons olive oil


Grate 1 tablespoon of lemon zest and squeeze ¾ cup of lemon juice.

Whisk together the zest, juice, sugar and cornstarch in a medium saucepan. Whisk in the 2 eggs and egg yolks. Bring to a boil over medium heat, whisking constantly. Continue whisking for 2 minutes after it comes to a boil.

Remove from heat and whisk in the butter and oil.

Pour the lemon curd into the pie shell and chill until set, at least 2 hours.

Happy Birthday to me!

One Comment leave one →
  1. Laura permalink
    January 1, 2010 1:39 pm

    I can attest to the fact that this was delicious 🙂

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