Our Europe correspondent, Alexander Lobrano, was wary of working with pastry long before attending his course at Les Petits Farcis, in Nice. "This recipe is really genius," he says. "I'm more of a savory/stewing type of cook, but this is so easy and works so well that it's become a staple for me." Olive oil in the crust gives it a rich, crumbly texture, and the zing of the lemon filling really steals the show.
03Add yolk and oil and pulse until just incorporated and a very soft dough has formed.
04Spread dough evenly over bottom and up side of pan with offset spatula. Chill until firm, about 30 minutes.
05Bake shell until golden brown all over, about 13 minutes. Transfer to a rack to cool completely, about 30 minutes.
06Grate enough zest from lemons to measure 1 tablespoon, then squeeze 3/4 cup juice from lemons.
07Whisk together lemon zest and juice, sugar, cornstarch, whole eggs, and yolks in a medium saucepan and bring to a boil over medium heat, whisking constantly. Boil, whisking, 2 minutes.
08Remove from heat and whisk in butter and oil until smooth.
09Pour lemon curd into cooled shell and chill until set, at least 2 hours.