Preheat your oven to 350°F. In a food processor, pulse the biscotti crumbles, granulated sugar, Primo's Eureka Lemon Olive Oil until the consistency of wet sand.
Pour and press it in an even layer in a baking dish or tart pan to bake for 10 minutes. Let it cool completely.
Put a heat-safe bowl on top of a pan filled with 2 inches of water and bring it to a simmer. Add sugar, flour, and salt, then whisk.
Add eggs, the additional yolks, lemon zest, and lemon juice. Whisk for about 10 to 12 minutes or until the mixture hits 175°F.
Remove it from the heat and stir in Primo's Eureka Lemon Olive Oil. Strain the mixture through a mesh sieve before adding it to the cooled tart crust.
Let cool in the fridge for at least 4 hours. Garnish and serve with whipped cream or sea salt. Enjoy!