Name: Lemon Tart with Olive Oil Shortcrust Pastry
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: Mediterranean
Ingredients: 1 1/2 cups all-purpose flour; 1/4 cup powdered sugar; 1/4 teaspoon salt; 1/3 cup extra virgin olive oil; 3 tablespoons cold water; 4 large eggs; 3/4 cup granulated sugar; Zest of 2 lemons; 1/2 cup fresh lemon juice; 1/2 cup heavy cream

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Bright, fresh, and irresistibly silky, this Lemon Tart with Olive Oil Shortcrust Pastry is the kind of dessert that steals the show with just one bite. The creamy citrus filling is balanced by the subtle fruitiness of extra virgin olive oil, all held together in a crumbly, tender crust that feels as rustic as it is elegant. From the first forkful, you’ll taste the sun-kissed zing of lemon mellowed by the richness of the olive oil. It’s a delightful contrast that keeps you coming back for more.

Behind the Recipe

This recipe comes from those long, lazy afternoons spent in a sun-drenched kitchen, with lemon zest in the air and olive oil glistening on the counter. It started as a twist on a classic, inspired by the idea of replacing butter with olive oil in a traditional shortcrust. The result was something magical—lighter, more aromatic, and even easier to work with. The kind of tart that makes you feel like you’re sitting at a little bistro table under a lemon tree.

Recipe Origin or Trivia

The classic French tarte au citron has been beloved for centuries, gracing tables from Provence to Paris. Traditionally made with a buttery pâte sucrée, this version uses olive oil in the crust—a technique often found in Mediterranean cooking. Olive oil has long been a staple in rustic Italian and Greek baking, prized for its heart-healthy benefits and fruity depth. This twist keeps the spirit of the tart alive while giving it a modern, Mediterranean vibe.

Why You’ll Love Lemon Tart with Olive Oil Shortcrust Pastry

There’s so much to adore about this sunshiny dessert.

Versatile: Perfect for brunch, afternoon tea, or an elegant dinner finale.

Budget-Friendly: Uses everyday pantry staples like flour, eggs, and lemons.

Quick and Easy: The dough comes together in minutes and doesn’t require chilling.

Customizable: Add herbs like thyme or rosemary to the crust for a savory twist.

Crowd-Pleasing: It’s light, tangy, and never too sweet—ideal for all palates.

Make-Ahead Friendly: Bake it a day in advance and keep chilled until serving.

Great for Leftovers: Slices keep beautifully for up to three days in the fridge.

Chef’s Pro Tips for Perfect Results

Getting it just right is easier than you think when you follow these tips.

Use quality olive oil: Choose a fruity, mild extra virgin olive oil so it doesn’t overpower the filling.
Don’t overbake: The filling should jiggle slightly in the center when you remove it from the oven.
Zest before juicing: It’s much easier to zest lemons while they’re still whole.
Let it cool completely: This allows the filling to set and gives you clean slices.
Add a sprinkle of flaky salt: Just a touch on top enhances the citrus flavor.

Kitchen Tools You’ll Need

You won’t need much, just a few basics to bring this tart to life.

Mixing bowls: For combining the dough and the lemon filling.

Tart pan: A 9-inch tart pan with a removable bottom works best.

Whisk: Helps blend the filling into a silky smooth texture.

Microplane or zester: For getting all that fragrant zest from the lemons.

Measuring cups and spoons: Accuracy makes a difference in both crust and filling.

Ingredients in Lemon Tart with Olive Oil Shortcrust Pastry

Each element in this tart plays a role in its refreshing flavor and tender bite. Here’s what you’ll need:

All-purpose flour: 1 1/2 cups – Gives structure to the shortcrust pastry.
Powdered sugar: 1/4 cup – Adds subtle sweetness to the crust without graininess.
Salt: 1/4 teaspoon – Enhances the flavor of the crust.
Extra virgin olive oil: 1/3 cup – Replaces butter with fruity richness and tenderness.
Cold water: 3 tablespoons – Helps bring the dough together.
Large eggs: 4 – Provide richness and help the lemon filling set.
Granulated sugar: 3/4 cup – Sweetens the filling and balances the lemon’s acidity.
Lemon zest: From 2 lemons – Infuses the filling with citrus aroma.
Fresh lemon juice: 1/2 cup – Delivers the tart’s signature brightness.
Heavy cream: 1/2 cup – Adds silky smoothness to the lemon curd filling.

Ingredient Substitutions

Sometimes the pantry calls for flexibility. Here’s how to adapt:

Olive oil: Light vegetable oil.

Heavy cream: Full-fat coconut milk for a dairy-free version.

Granulated sugar: Honey or maple syrup (adjust to taste).

All-purpose flour: Whole wheat flour, though texture will be slightly denser.

Ingredient Spotlight

Olive Oil: This recipe uses olive oil not just for moisture, but for flavor. Its fruity undertones and smooth texture make it perfect for pastry, especially when paired with citrus.

Lemon Zest: The oils in lemon zest pack more flavor than juice alone, adding brightness and aroma that lingers with each bite.

Instructions for Making Lemon Tart with Olive Oil Shortcrust Pastry

Ready to bring sunshine into your kitchen? Here are the steps to follow.

Preheat Your Equipment:
Preheat your oven to 350°F (175°C). Place your tart pan on a baking sheet for easier handling.
Combine Ingredients:
In a bowl, whisk together flour, powdered sugar, and salt. Add olive oil and cold water, mixing with a fork until a dough forms.
Prepare Your Cooking Vessel:
Press the dough evenly into the tart pan, making sure to cover the sides. Use your fingers or the bottom of a measuring cup for an even layer.
Assemble the Dish:
Whisk together the eggs, granulated sugar, lemon zest, lemon juice, and heavy cream until smooth and well combined. Pour into the crust.
Cook to Perfection:
Bake for 30 to 35 minutes, or until the filling is set but still slightly jiggly in the center.
Finishing Touches:
Let the tart cool completely, then refrigerate for at least 2 hours. Dust with powdered sugar or garnish with lemon slices if desired.
Serve and Enjoy:
Slice and serve chilled. Each bite is tangy, creamy, and just the right amount of sweet.

Texture & Flavor Secrets

The crust is tender and slightly crumbly with a delicate olive oil note, while the filling is luscious and smooth. You’ll notice the bright tartness of lemon mellowed by the creamy richness of the filling. The flavors are fresh, clean, and layered, with a buttery mouthfeel that doesn’t weigh you down.

Cooking Tips & Tricks

Here are a few tricks to make things even easier:

Blind bake the crust for 10 minutes if you want an extra crisp bottom.
Strain the filling through a sieve before pouring it into the crust for the smoothest texture.
For an extra pop of flavor, add a touch of vanilla extract or a sprig of thyme to the filling.

What to Avoid

To make sure your tart turns out just right, steer clear of these missteps:

Overmixing the dough, which can make the crust tough.
Using bottled lemon juice, which lacks the brightness of fresh.
Not allowing the tart to chill fully before slicing.

Nutrition Facts

Servings: 8
Calories per serving: 320
Note: These are approximate values.

Preparation Time

Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes

Make-Ahead and Storage Tips

This tart is a dream to make ahead. Bake it a day in advance and store it in the fridge, loosely covered. Leftovers keep well for up to 3 days and the crust stays nicely crisp. You can also freeze it—just wrap slices individually and thaw overnight in the fridge.

How to Serve Lemon Tart with Olive Oil Shortcrust Pastry

Serve slices chilled with a dollop of whipped cream or a few fresh berries. For a dinner party, pair it with a glass of herbal tea or sparkling water infused with mint. You can even cut it into bars for easy sharing at picnics or potlucks.

Creative Leftover Transformations

Leftovers? Lucky you. Try one of these fun ideas:

Crumble a slice over Greek yogurt for a citrusy parfait.
Cut into cubes and layer into a lemon trifle with whipped cream and berries.
Blend with a little milk for a quick lemon tart milkshake.

Additional Tips

Always use fresh lemons. The flavor is unmatched.
For a glossier top, torch the surface briefly or brush with a simple lemon glaze.
Let it rest for 10 minutes out of the fridge before slicing to get the cleanest cuts.

Make It a Showstopper

Presentation makes all the difference. Garnish with thin lemon slices or a light dusting of powdered sugar. Serve on a pale plate to let the vibrant yellow filling shine. Add a sprig of fresh mint for a pop of green.

Variations to Try

Lavender Lemon Tart: Add 1 tsp dried culinary lavender to the filling.
Coconut Crust Version: Replace part of the flour with shredded coconut.
Mini Tartlets: Make individual portions using a muffin tin.
Berry Swirl: Swirl in a bit of raspberry puree before baking.
Ginger Kick: Add 1 tsp grated fresh ginger to the filling for a zesty twist.

FAQ’s

Q1: Can I make the crust without a tart pan?

A1: Yes, you can press it into a pie dish or even use a springform pan.

Q2: Can I use bottled lemon juice?

A2: Fresh is always best. Bottled juice lacks the vibrant citrus flavor.

Q3: Is the tart too sour?

A3: Not at all. The sugar and cream balance out the lemon’s tartness beautifully.

Q4: Can I use lime instead of lemon?

A4: Absolutely. Just swap lime zest and juice for a tropical twist.

Q5: What type of olive oil should I use?

A5: A mild, fruity extra virgin olive oil works best. Avoid robust, peppery varieties.

Q6: Can this be made gluten-free?

A6: Yes, use a 1:1 gluten-free flour blend in place of all-purpose flour.

Q7: How long can I store leftovers?

A7: Up to 3 days in the refrigerator. Store in an airtight container.

Q8: Can I freeze the whole tart?

A8: Yes, wrap tightly and freeze for up to a month. Thaw overnight before serving.

Q9: Do I need to blind bake the crust?

A9: It’s optional, but it helps avoid a soggy bottom.

Q10: Can I make it dairy-free?

A10: Use full-fat coconut milk in place of heavy cream for a creamy, dairy-free option.

Conclusion

There’s something so comforting about a slice of lemon tart. This version, with its olive oil shortcrust and creamy filling, brings a fresh, Mediterranean twist to a classic favorite. Whether you’re serving it at a celebration or just indulging in a quiet afternoon treat, this tart is sunshine on a plate. Trust me, you’re going to love this.