I'm a sucker for anything lemon
, especially this time of year, when it's so dark and gray. Lemon's bright, mouth-puckering taste is a refreshing dose of sunshine, and I positively crave it in January. But lemon combined with smooth olive oil is perhaps the most enticing combination of all. I have a serious thing for this Lemon Olive Oil Cake
— I even served it at my wedding
! There's just something about the combination of olive oil's smooth, mellow richness and lemon's tart brightness.
This Lemon Curd Tart with Olive Oil has the same appeal, and it has a great pedigree, too. It's from Nice, France, and the kitchen of Rosa Jackson — you may remember her from this cooking class (such delicious duck magret!). Rosa blends the mellow olive oil of southern France with the region's extra-juicy lemons, and the result is this creamy lemon tart with a nutty crust. (There is olive oil in both the crust and the filling.)
Are you craving lemons right now too? I made lemon bars last night, but this lemon curd tart is the next thing on my list!
• Get the recipe: Lemon Curd Tart with Olive Oil at Gourmet
More lemon refreshment for winter evenings:
• Recipe: Lemon Garlic Chicken
• Lemon-Scented Pull-Apart Loaf from Leite's Culinaria
• Recipe: Lemon Rice Pudding
• Recipe: Lemon Frittata with Leeks and Goat Cheese
• Quick and Easy Recipe: Lemon Pepper Pasta with Capers
(Image: John Kernick/Gourmet)