In a food processor, process pecans with flour, sugar and salt. Add butter and pulse until mixture is coarse.

Add yolk and oil and pulse until just incorporated and a very soft dough has formed.

Spread dough evenly over bottom and up side of pan, then chill for 30 minutes.

While the dough is chilling, preheat the oven to 425 degrees.

Bake chilled tart dough until golden brown all over, about 13 minutes. Transfer to a rack to cool completely, about 30 minutes.

Spread lemon curd over cooled shell. The amount you use will depend on the richness of the curd. I found that with Trader Joe's brand I only needed about ⅔ of the jar.

Garnish the sides with whipped topping or freshly whipped cream. Since you'll already have your food processor out for the crust, I recommend making whipped cream in the food processor. Just put about 6 oz of cream in the processor (make sure it's super clean, of course) and process until it starts to thicken. Add 2 tablespoons of confectioners' sugar and ½ teaspoon of vanilla and process until thick and creamy.