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Lemon tart with oil shortcrust pastry

17/11/2023

The lemon tart with oil shortcrust pastry is a lighter alternative to the classic butter shortcrust. Here’s how to prepare it:

Ingredients

  • 300 g of flour
  • 80 g of sugar
  • 80 ml of sunflower or light olive oil
  • 1 large egg
  • 1 pinch of salt
  • Grated zest of 1 lemon
  • 1 teaspoon of baking powder
  • Cold water (if necessary)

For the lemon cream (Lemon curd):

  • Juice of 3 lemons (about 150 ml)
  • Grated zest of 2 lemons
  • 150 g of sugar
  • 3 eggs
  • 1 tablespoon of cornstarch
  • 50 g of sunflower or light olive oil

Preparation

  1. For the shortcrust: in a large bowl, combine the flour, sugar, salt, baking powder, and lemon zest.
  2. Add the oil and the egg, starting to knead until a homogeneous mixture is obtained. If the dough is too dry, you can add a little cold water.
  3. Form a ball with the dough, wrap it in plastic wrap, and let it rest in the refrigerator for at least 30 minutes.
  4. Prepare the lemon curd: in a saucepan, mix the lemon juice and zest with sugar, eggs, and cornstarch, making sure there are no lumps.
  5. Place the saucepan over medium heat and cook the cream, stirring continuously until it thickens. Remove the cream from the heat and add the oil, mixing well until a smooth cream is obtained.
  6. Preheat the oven to 180 °C.
  7. Roll out the shortcrust pastry into a sheet and lay it in a previously oiled or lined with parchment paper tart pan.
  8. Prick the bottom of the pastry with a fork, pour the lemon curd, and spread it evenly.
  9. Bake for about 30-35 minutes or until the pastry is golden.
  10. Let the tart cool before serving.

Curiosity

The tart with lemon curd is a fresh dessert with an intensely lemony flavor. In recent years, the use of vegetable oils in the preparation of shortcrust pastry is becoming increasingly popular for its lightness compared to butter. In addition, this version is perfect for those following a dairy-free diet.

Remember that the texture of the oil shortcrust may vary slightly compared to the classic butter one, so it might require a bit of practice to get the perfect roll-out. Have fun cooking!

Lemon tart with oil shortcrust pastry