"What sets this lemon tart apart from the classic is its addition of olive oil, not an uncommon ingredient in a part of the world (Provence, Nice, and the French Riviera) with landscapes peppered with gnarled and regal olive trees. It has a pleasing, almost vegetal flavour as well as silky texture. A technique of whipping the filling as it cooks on the stovetop produces an ethereal, light lemon filling reminiscent of lemon mousse and of an old fashioned lemon chiffon pie. Recipe found on Lemon Tart blog (Lemon Tarts are her specialty, and this tart is one of her favorites!). The sweet tart crust is adapted from Baking with Dorie by Dorie Greenspan). The filling is adapted from a recipe from Rosa Jackson."
Serving Size: 1 (112 g)
Servings Per Recipe: 8