FOR THE CRUST:

• 77 grams all-purpose flour
• 25 grams granulated sugar
• 12 grams confectioners’ sugar, plus more for sprinkling
• ½ teaspoon finely grated lemon zest
• 1/8 teaspoon fine sea salt
• 5 tablespoons/71 grams coldunsalted butter, cut into cubes

FOR THE CURD:

• 2-3 lemons
• 150 grams sugar
• 1 large eggs plus 1.5 yolks
• ¾ teaspoons/2.5 grams cornstarch
• Pinch of fine sea salt
• 2 tablespoons/28 grams butter
• 1/8 cup/30 milliliters fruity extra-virgin olive oil
• Confectioners’ sugar
• Flaky sea salt, for sprinkling