Meyer Lemon Olive Oil Tart – Parsley and Icing

Cook’s illustrated lemon olive oil tart recipe

Video Cook’s illustrated lemon olive oil tart recipe

This Meyer Lemon Olive Oil Cake is rich, indulgent and refreshing! The cold free olive oil bark recipe is super easy to make!

A bright yellow rectangular lemon cake cut into slices. with a knife next to it.

Lemon and olive oil are healthy and full of flavor. They are two of the ingredients that I use most in the kitchen.

This cake is sweet and refreshing and at the same time rich and creamy! Meyer lemon adds a sour and sweet taste. Olive oil adds richness and flavor to the curd and rind!

If you’re looking for more desserts made with olive oil, try my blood orange olive oil cake, these delicious chocolate chip cookies with olive oil, and my delicious blueberry mascarpone cake.

WHY YOU’LL LOVE THIS

SOUR OLIVE OIL BARK: Olive oil takes the place of butter in the crust. It makes the crust flaky and so delicious!
OLIVE OIL MEYER LEMON CURD: As for the taste, it is the perfect balance between sour and sweet. In terms of texture, it’s rich, creamy and silky smooth!

A bright yellow rectangular lemon cake sprinkled with powdered sugar.

BAKING WITH MEYER LEMONS

Sweeter and less acidic than regular lemons, Meyer lemons are the perfect ingredient for this cake. They have a floral flavor that pairs so well with the fruity-tasting olive oil in lemon curd and the bark!

If you love citrus

, you’ll love this moist and fragrant lemon rosemary olive oil cake. This slice of lime is also a must-have recipe for any citrus fan!

INSPIRATION FOR THIS CAKE

I discovered that Camille Cooks has a recipe for a delicious olive oil cake with lemon. Your post uses this lemon olive oil cake from Cook’s Illustrated.

I tried the recipe cake from Cook’s Illustrated and loved it! I was glad to see that they used olive oil instead of butter on both the rind and filling. My recipe was adapted from my great-grandmother’s cake recipe and Cook’s Illustrated illustrated olive oil recipe linked above.

THIS CAKE REQUIRES TWO STEPS:

Make the Meyer Lemon Curd. Let it cool.
Bake the bark.

INGREDIENTS FOR LEMON CURD

Sugar
All-purpose flour
Vanilla extract

Meyer lemon

zest
Lemon juice Eggs
Egg yolks
Extra virgin olive oil

HOW

TO MAKE CURD

EASY LEMON In a medium saucepan over medium-high heat, whisk the lemon juice, lemon zest, sugar, flour, eggs, and egg yolks. Bring to a boil (4-5 minutes) then reduce the heat and simmer for about 8 minutes or until the mixture covers the back of a spoon.
Remove from heat and beat the olive oil until well combined. Pour the mixture into a medium bowl. Place the plastic wrap directly on the surface of the lemon curd (this will prevent a skin from forming). Refrigerate for at least 2 hours.

A rectangular lemon cake cut into slices with a Meyer lemon next to it.

ABOUT OLIVE OIL RIND

It’s easy: cutting butter into cake dough can be tricky. Since olive oil is not solid like butter, it is easier to mix with flour.
It’s fast: it goes from mixing to being pressed into the cake pan. (Read: No Time to Relax!)
It’s rich: With butter, the fat in olive oil makes a very rich crust!
It’s delicious: olive oil adds a slightly fruity flavor. This flavor is intensified by the olive oil in the lemon curd!

HOW TO MAKE THE BARK

Beat to combine flour, sugar and salt. Stir the olive oil in the dry ingredients.
Use your hands to spread the dough on the bottom and sides of the cake pan.
Bake 22-24 minutes or until crust is golden brown.
Cool before filling.

CAKE ASSEMBLY

Once the curd has been made and cooled and the

crust has baked and cooled, it’s time to assemble the cake! Pour the lemon curd into the rind. Use a shifted spatula to evenly distribute the curd. Place the cake in the fridge to cool at least an hour before serving.

Three small plates with slices of lemon cakes along with a little powdered sugar.

HOW TO SERVE THIS CAKE

I opted for smaller pieces. I ended up eating two slices (haha), so you can choose to make your slices bigger! Cut them directly or diagonally for a little more style.

WHAT TO COVER A LEMON CAKE WITH?

Powdered sugar: Sprinkle it all over the cake or in individual slices.
Fresh fruit: I love serving lemon tarts with fresh berries! Strawberries, blueberries, raspberries, blackberries… choose!
Whipped cream: Pipe or spoon some whipped cream on the cake or serve it in a bowl along with the cake.

FAQ <

img src=”https://parsleyandicing.com/wp-content/uploads/2021/01/lemon-tart-slice-1-of-1-683×1024.jpg” alt=”A slice of a bright yellow lemon cake on a plate with a fork.” />This

Meyer lemon olive oil cake is a delight to make and enjoy! Olive oil and Meyer lemon add fruity and floral notes. The cake is light, refreshing and delicious and rich. It’s super easy to do and at the same time impressive and impressive!

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