Meyer Lemon Tart with Olive Oil and Fleur de Sel

Dinner in French

Last year I bought a combo Meyer lemon and lime tree (really two trees in one pot), and to my surprise I actually managed to get some fruit from them! So I looked for a recipe to make for the channel and found this lovely tart from Melissa Clark's Dinner in French.

A lemon pie is always welcome in my house (it's one of my husband's favorites), but usually it comes with a meringue. Thankfully, this recipe also uses the whole egg, in both the curd and the crust. (I am notorious for saving the yolk or white when a recipe uses only part of the egg, but then never using it.)

I feel like I needed to par bake the crust a bit longer; it slumped into the corners after I removed the pie weights (just dried beans) for the second part of the bake, making the crust a bit thick there. No matter, it was still delicious, and baked enough once the tart was done. It just wasn't quite perfect.

I found this recipe online here: https://houseandhome.com/recipe/meyer-lemon-tart-with-olive-oil-fleur-de-sel/

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