Wednesday, January 25, 2012

All of the Lemon Pie with Whole Wheat Olive Oil Crust

I hate to see good things come to an end but I guess sometimes it has to happen. This is our final week cooking with Bob’s Red Mill and California Olive Oil and I’ll admit I’m sad. I’ve had a blast this month experimenting with their products and following all of my VP friends adventures. Hopefully you’ve enjoyed it too. But wait…there’s still one more recipe and a chance for you to win a bottle of every day fresh olive oil and a bag of whole wheat pastry flour.  (see below for contest details)

When deciding what to make for this post I have to admit I was slightly swayed by the fact that it's citrus season here in Arizona and my lemon tree is full of fruit. So I thought I would take my favorite lemon pie recipe and tweak it a bit to include the whole wheat pastry flour and olive oil....making it just that more healthy. 

All of the Lemon Pie with Whole Wheat Olive Oil Crust 
2 large lemons
1 1/2 cups granulated sugar
1 whole wheat olive oil crust (see below)
1/3 cup freshly squeezed lemon juice
3 large eggs
2 large egg yolks
2 Tbs limoncello
1/2 cup heavy cream
1/2 tsp vanilla
pinch of salt

The day before you plan to make the tart, wash the lemons well, then slice them as thinly as possible, using a sharp knife. Remove the seeds from the lemon slices and place the slices in a medium nonreactive bowl. Add the sugar and toss to coat the lemon slices. Cover the bowl and refrigerate overnight.

The following day, preheat the oven to 325 and position a rack in the center.

On a floured board, roll the tart dough to an 11 inch circle 1/8 inch thick. Transfer the dough to a 10 inch tart pan with fluted sides and a removable bottom by rolling the dough around the pin like a carpet and then unrolling it onto the pan. Press the dough into the bottom and sides of the pan, then trim it so it is flush with the top of the pan. Chill the tart shell while you make the filling.

Remove the bowl of lemon slices from the refrigerator and place the entire mixture in a blender. Add the lemon juice and blend the ingredients on high speed until the lemon rinds are finely chopped. Transfer the contents of the blender to a medium nonreactive bowl.

In a separate bowl, whisk together the eggs, egg yolks, limoncello, heavy cream, vanilla and salt. Add the egg mixture to the lemon mixture, whisking well to combine thoroughly.

Remove the tart shell from the refrigerator and place it on a baking sheet to catch any drips. Pour the filling into the shell and bake the tart for 20 minutes, then rotate the pan so the tart cooks evenly. Bake for an additional 20 to 25 minutes, or until the filling is set but still pale and the crust is lightly golden. Allow the tart to cool completely on a rack before carefully removing the sides of the pan.

Before serving, dust the surface of the tart lightly with confectioners' sugar, if desired. Serve the tart at room temperature or chilled. Wrapped in plastic it will keep in the refrigerator for a few days.

Whole Wheat Olive Oil Crust
2 cups whole wheat flour
1/3 cup sugar
1 tsp salt
1/2 tsp baking powder
freshly grated zest of 1 small lemon
1/4 cup olive oil
1/2 tsp almond extract
1/4 cup milk

Combine the flour, salt, sugar, lemon zest and baking powder in a  medium mixing bowl. Add the oil, milk and almond extract mix with the fork until it is absorbed, then knead lightly until the dough comes together into a ball.

Turn the dough out on a lightly floured work surface. Sprinkle a little flour on the ball of dough and on the rolling pin, and roll the dough out into a circle large enough to fit your tart pan.

Transfer the dough carefully into the prepared pan and line it neatly. Place the pan in the fridge for 30 minutes to rest.

Contest Details
All you have to do is visit  CORon Facebook and retrieve this week's Virtual Potluck code word. Then come back here and leave a comment using that word. Contest ends midnight EST on 1/29/2012

You can get additional entries by visiting our host blog for this event and look for the list of participating bloggers; leaving comments on their pages will also get you an entry.

Follow me on facebook  and leave a comment here for another entry.

Be sure to visit the California Olive Ranch online store and use the coupon code BLOGFRIENDS for a 10% discount!

Congratulations to last week's winner: Christopher Sorel.


  1. Loving the idea of a whole wheat crust with olive oil and I love lemons. So jealous that you have a lemon tree!

  2. Looks yummy! Love that you put lemon in the crust too.

  3. I too love the crust with lemon & olive oil, and not a day passes that I don't consume a lemon, so this is right up my alley! Thanks for sharing!

  4. Everyday Fresh Olive Oil would be great in many of my recipes.

  5. I follow you on facebook

  6. I love lemon pie. This looks good, and using olive oil in the crust in smart. Did you use Everyday Fresh olive oil?

    cereza25 at yahoo dot com

  7. I follow you on FB.

    cereza25 at yahoo dot com

  8. Looks great Theresa! I love lemon pie. Mmm

  9. I'll have to make this using everyday fresh in the crust

  10. A lemony dessert sounds refreshing. Even better with Everyday Fresh olive oil.

  11. My roommate in college was from Phoenix and it was the best day ever when her mom sent us fruit from their grapefruit and orange trees! This pie sounds downright amazing. I love all lemony desserts!

  12. This is the first recipe I've seen that calls for limoncello; a great idea. Better yet that the crust is made with Everyday Fresh olive oil.

  13. I wish I had a lemon tree. I wish I had this pie in front of me. Sigh., If wishing were having...

  14. Great use of the Everyday Fresh. Lemon is such a great flavor, I like it in greek yogurt.

  15. I like you on facebook.

  16. Looking forward to trying your lemon pie with Everyday Fresh flavor - and it's lovely crust

  17. I have a bunch of lemons to use too! This would be the perfect recipe to use them. Hope I win the Everyday Fresh olive oil and the pastry flour to try this out! :)

  18. I guess I missed the contest, but boy do I love olive oil in baked goods. Never tried it in a pie crust, but I can't wait to. Using whole lemons reminds me of orange kiss me cake, where the whole orange is used and not one bit of bitterness from pith. Love this pie - bookmarked.

  19. how wonderful!! i would totally love to try this with some meyer lemons... swoon :)