Lemon-olive oil tart

For the crust:
1. Adjust the oven rack to the middle position and heat oven to 350 degrees.
2. Whisk flour, sugar and salt together in a bowl. Add oil and water and stir until a uniform dough forms.
3. Using your hands, crumble three-quarters of the dough over bottom of 9-inch tart pan with a removable bottom. Press the dough to even thickness in the bottom of the pan.
4. Crumble the remaining dough and scatter it evenly around the edge of the pan, then press the crumbled dough into the fluted sides of pan. Press the dough to even thickness.
5. Place the pan on a rimmed baking sheet and bake until the crust is deep golden brown and firm to touch, 30 to 35 minutes, rotating the pan halfway through baking.

For the filling:
1. About 5 minutes before the crust is finished baking, whisk sugar, flour and salt in a medium saucepan until combined.
2. Whisk in eggs and yolks until no streaks of egg remain. Whisk in lemon zest and juice. Cook over medium-low heat, whisking constantly and scraping the corners of the saucepan, until the mixture thickens slightly and registers 160 degrees, 5 to 8 minutes.
3. Off heat, whisk in oil until incorporated. Strain the curd through a fine-mesh strainer set over a bowl. Pour the curd into a warm tart shell.

To finish:
1. Bake until the filling is set and barely jiggles when the pan is shaken, 8 to 12 minutes. Let the tart cool completely for at least 2 hours on a wire rack.
2. Remove the outer metal ring of the tart pan. Slide a thin metal spatula between the tart and the pan bottom, then carefully slide the tart onto a serving platter.
3. Cut the tart into wedges, wiping the knife clean between cuts if necessary, and serve. (Leftovers can be wrapped loosely in plastic wrap and refrigerated for up to three days.)

Notes: Use a fresh, high-quality extra-virgin olive oil here. Make sure that all your metal equipment — saucepan, strainer and whisk — is nonreactive, or the filling may have a metallic flavor.