1 ½ cups all-purpose flour
5 tbsp sugar
½ tsp salt
2 tbsp water
½ cup extra virgin olive oil
1 cup sugar
2 tbsp all-purpose flour
¼ tsp salt
3 large eggs
3 large egg yolks
1 tbsp grated lemon zest plus ½ cup juice zested and squeezed from 3 lemons
¼ cup extra virgin olive oil
2 bowls (one large, one medium)
9-inch round tart pan with removable bottom
Rimmed baking sheet
Instant read thermometer
Fine mesh strainer
Preheat oven to 350F In a medium bowl whisk together the flour, 5 tablespoons sugar, and ½ teaspoon salt. Add the water and ½ cup olive oil and stir together with a rubber spatula until uniform.
Press dough into a 9 inch round tart pan. Bake for 30 to 35 minutes, until golden brown.
Meanwhile make the filling. In a medium saucepan, whisk together 1 cup sugar, 2 tablespoons flour and ¼ teaspoon salt. Add eggs and yolks and whisk smooth. Add lemon juice and zest. Cook 5-8 minutes to 160 degrees or until small bubbles form. Remove from heat and slowly whisk in the oil. Strain through a fine meshed strainer directly into tart crust (or into a bowl if the crust is not yet ready, then transfer to crust)
Bake for 8 to 12 minutes, until filling is set. Cool before removing from tart pan.