recipe

Wow your family and friends with this sunny-colored tart. It’s got a smooth, creamy, lemony filling and a crunchy crust.

safety
  • Uses the oven
  • Uses the stovetop
  • Uses a knife
difficulty
  • Advanced
time
  • 1½ hours, plus 2 hours cooling time
yield
  • Serves 10

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Prepare Ingredients

Crust

1½ cups (7½ ounces)
all-­purpose flour
5 tablespoons (2¼ ounces)
sugar
½ teaspoon
salt
2 tablespoons (1 ounce)
water
½ cup
extra-­virgin olive oil

Filling

1 cup (7 ounces)
sugar
2 tablespoons
all-­purpose flour
¼ teaspoon
salt
1 tablespoon
grated lemon zest plus ½ cup juice, zested and squeezed from 3 lemons
¼ cup
extra-­virgin olive oil

Gather Baking Equipment

  • 2 bowls (1 large, 1 medium)
  • Whisk
  • Rubber spatula
  • 9-­inch round tart pan with removable bottom
  • Rimmed baking sheet
  • Oven mitts
  • Cooling rack
  • Medium saucepan
  • Instant-­read thermometer
  • Fine-­mesh strainer
  • Chef's knife
1
 
1½ cups (7½ ounces)
all-purpose flour
5 tablespoons (2¼ ounces)
sugar
½ teaspoon
salt
2 tablespoons (1 ounce)
water
½ cup
extra-virgin olive oil

For the crust: Adjust oven rack to middle position and heat oven to 350 degrees. In medium bowl, whisk together 1½ cups flour, 5 tablespoons sugar, and ½ teaspoon salt. Add water and ½ cup oil and use rubber spatula to stir until uniform dough forms and no dry flour is visible.

 
2
 

Shape dough into 9-inch tart pan with removable bottom.

3up shaping tart crust

  1. Crumble three-­quarters of dough over bottom of tart pan and press to even thickness.
  1. Crumble remaining one-­quarter of dough evenly around edge of pan and press into sides.
  1. Press dough across bottom of pan until even and smooth.
 
3
 

Place tart pan on rimmed baking sheet and place baking sheet in oven. Bake until crust is golden brown and firm to touch, 30 to 35 minutes.

 
4
 

Use oven mitts to remove baking sheet from oven (ask an adult for help). Place baking sheet on cooling rack.

 
5
 
1 cup (7 ounces)
sugar
2 tablespoons
all-purpose flour
¼ teaspoon
salt
3
large eggs plus 3 large yolks
1 tablespoon
grated lemon zest plus ½ cup juice, zested and squeezed from 3 lemons

For the filling: In medium saucepan, whisk together remaining 1 cup sugar, 2 tablespoons flour, and ¼ teaspoon salt. Add eggs and egg yolks and whisk until no streaks of eggs remain. Add lemon zest and juice and whisk until combined.

 
6
 
¼ cup
extra-­virgin olive oil

Place saucepan over medium-­low heat and cook until mixture registers 160 degrees on instant-read thermometer, 5 to 8 minutes. Turn off heat, slowly whisk in oil, then strain mixture through fine-mesh strainer set over large bowl. Pour strained lemon mixture into warm tart crust.

3up making lemon tart filling

  1. Place saucepan over medium-­low heat. Cook, whisking constantly and making sure to scrape corners of saucepan, until mixture thickens slightly and registers 160 degrees, 5 to 8 minutes.
  1. Turn off heat and slide saucepan to cool burner. Slowly pour in oil and whisk until combined.
  1. Set fine-­mesh strainer over large bowl. Pour lemon mixture through strainer, pressing on mixture with clean rubber spatula (ask an adult for help if saucepan is heavy!).
 
7
 

Place baking sheet in oven. Bake tart until filling is set and barely jiggles when tart pan is shaken (ask an adult for help), 8 to 12 minutes.

 
8
 

Use oven mitts to remove baking sheet from oven (ask an adult for help). Place baking sheet on cooling rack and let tart cool completely in tart pan, at least 2 hours.

 
9
 

Remove outer metal ring of tart pan. Slice tart into wedges and serve.

To remove outer metal ring of pan, place one hand under bottom of cooled tart pan and lift up off cooling rack. As you lift up, outer metal ring will drop down onto your arm.