2 tbsp Monini Monocultivar Frantoio Extra Virgin Olive Oil
For the lemon curd
3/4 cup lemon juice
1 tbsp lemon zest (from one lemon)
2 eggs
2 egg yolks
2 tsp cornstarch
Pinch of salt
1 cup granulated sugar
1/4 cup unsalted butter, cubed
2 tbsp Monini Lemon Flavored Extra Virgin Olive Oil
Preparation
To make the crust
In the bowl of a food processor, combine flour, cornmeal, powdered sugar, salt, and lemon zest. Pulse for 30 seconds, until combined.
Add the cubed butter and pulse for about 1 minute, until butter is broken down into pea-sized pieces. Add the egg yolk and Monini Monocultivar Frantoio EVOO and pulse again, just until mixed and dough begins to come together around the blade.
Transfer dough to a clean, lightly floured work surface, and pat into a disc, about 1” thick. Wrap tightly in plastic wrap and chill for at least one hour, or up to 24 hours.
When the dough has sufficiently chilled, turn it out onto a lightly floured work surface and gently roll it out to 1/4” thickness, about 10” in diameter.
Place the dough into a tart pan with a removable bottom and gently press it into the edges. Trim the overhang and dock the surface of the crust with a fork. Place the tart shell in the freezer for at least 30 minutes to chill.
When ready to bake, preheat the oven to 375° F. Place the tart pan in the center of a parchment-lined baking sheet and bake for 12-13 minutes, until golden brown. Remove from the oven and let cool completely before filling. (If making ahead, you can loosely wrap the tart shell in aluminum foil and let it sit at room temperature for up to 24 hours.)
To make the filling
Combine lemon juice and half of the sugar (1/2 cup) in a large saucepan. Bring to a boil over medium heat and cook until simmering and sugar has dissolved.
Meanwhile, in a large bowl, whisk together the remaining 1/2 cup of sugar, salt, lemon zest and cornstarch to break up any lumps in the cornstarch. Add the eggs and egg yolks and whisk to form a smooth paste.
Carefully and while whisking continually, slowly stream the hot lemon juice syrup into the egg mixture. When all of the syrup has been added, transfer all of the mixture back to the saucepan and return to heat, whisking constantly.
Stirring continually, bring the mixture to a boil, and then boil for 2 minutes, until thickened. Pour curd through a sieve or fine mesh strainer.
Immediately whisk butter into the hot curd, followed by Monini Lemon Flavored EVOO. Let curd cool slightly, and then pour into your prepared crust. Transfer to the refrigerator and chill until set, about 3 hours. Slice and serve with whipped cream, if desired.