One of four tiny lemon tarts baked this weekend using a recipe from Gourmet. I omitted the eggs and added 5 Tbsp glutinous rice flour to the curd mixture. Butter was replaced by Earth Balance margarine, and I used an Italian extra virgin olive oil.
Rich fruity oil and tart lemon, creamy gooey curd and crisp crust—this recipe is a beautiful indulgence. I baked four smaller rather than one larger tart, and topped each with a quarter lemon slice to mimic the ones I used to get from a local bakery as a child.
These were far better. They would be perfectly elegant enough for a fancy Easter brunch, but so easy to make just for a Friday breakfast in bed.