Shelley Dunville of The Baker and the Biscuit Maker

52 weeks,
52 bakes.

Home baker living in Italy baking 52 unique treats over the course of a year. These are my stories of baking, recipe making, and living abroad with my husband, Keagan, and our little biscuit maker, Wes Anderson the cat.

Week 48: Dairy Free Lemon Tart

Week 48: Dairy Free Lemon Tart

This dairy-free lemon tart tastes as rich and indulgent as it's butter-filled counterpart. The short crust and lemon curd sub olive oil for butter.

Week 48: Dairy Free Lemon Tart

Holy. Smokes. Who knew dairy free desserts could taste this good. When I was scrolling through Instagram, I saw a post from Cooks Illustrated that caught my eye. It was a Lemon-Olive Oil Tart. I crossed my fingers that olive oil would be a sub for butter, clicked the link, and my dreams came true.

This dairy-free lemon tart tastes as rich and indulgent as it's butter-filled counterpart. The short crust and lemon curd sub olive oil for butter.

This homemade tart features a crispy, short crust made with olive oil instead of butter, which leaves you feeling lighter after you eat a slice (or two). Then, there’s the lemon curd. Don’t even get me started. I was so skeptical of dairy free lemon curd because, hellllo, the butter makes it delicious and rich. I’m a convert. The olive oil lemon curd was absolutely delicious and much, much lighter than its butter counterpart.

Paired, these two make for the perfect tart. This would be a wonderful dessert to serve at brunch, or in my case, while binging Netflix.

This dairy-free lemon tart tastes as rich and indulgent as it's butter-filled counterpart. The short crust and lemon curd sub olive oil for butter.

Dairy Free Lemon Tart

Week 49: Nutella & Chocolate Cake

Week 49: Nutella & Chocolate Cake

Week 47: Dairy Free Lemon Zucchini Bread

Week 47: Dairy Free Lemon Zucchini Bread