12835 Preston Road #302, Dallas Texas 75230           972-789-9610 

Holiday Hours M-F  11:00am-6:00pm   Sat 10:00am-5:00pm    Sun Closed


Lemon Tart


1 1/4 Cup All-Purpose Flour
1/4 Cup Sugar
1/2 tsp Salt
1/4 tsp INFUSED Lemon Olive Oil, divided
1/2 Cup Butter
1 tsp INFUSED Vain Vanilla with Tongan in Orange Spirits
1 Large Egg Yolk
1/2 Cup Lemon Juice
1 Cup Sugar
4 Large Eggs
1/2 Cup Greek Yogurt
For Decorating Fruit


For Crust

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

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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