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Lemon Tart


1 1/4 cup    Flour
1/4 cup       Sugar
1/2 tsp        Salt
1/4 tsp        INFUSED Lemon Olive Oil (divided)
1/2 cup       Butter
1 tsp           Vanilla
1 ea            Large Egg Yolk
1/2 cup       Lemon Juice  
1 cup          Sugar
4 ea            Large Eggs
1/2 cup       Greek Yogurt
Fresh fruit for decorating.


Directions for Tart:

Mix flour, sugar, salt.   Cut in butter.   Mix vanilla, 1/8 tsp INFUSED Lemon Olive Oil, and egg yolk.   Add to Flour mixture.   Press into tart pan.   Chill for 30 minutes.   Bake at 375 degrees for 15-18 minutes.   Cool on rack before filling

Directions for Custard:

Mix sugar and yogurt together.   Add eggs, lemon juice and remaining INFUSED Lemon Olive Oil.   Pour into cooled tart shell. 
Bake at 375 degrees for 18-20 minutes.   Cool for one hour at room temperature.   Decorate using fresh fruit.   Chill in refrigerator to set.


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