1Heat oven to 325 degrees and line a 9-by-9-inch baking pan with enough parchment to hang over two of the sides.
2Heat oven to 325 degrees and line a 9-by-9-inch baking pan with enough parchment to hang over two of the sides.
3Heat oven to 325 degrees and line a 9-by-9-inch baking pan with enough parchment to hang over two of the sides.
4To make the shortbread base, pulse together the flour, granulated sugar, confectioners’ sugar, lemon zest and salt in a food processor, or whisk together in a large bowl.
5To make the shortbread base, pulse together the flour, granulated sugar, confectioners’ sugar, lemon zest and salt in a food processor, or whisk together in a large bowl.
6To make the shortbread base, pulse together the flour, granulated sugar, confectioners’ sugar, lemon zest and salt in a food processor, or whisk together in a large bowl.
7Add butter and pulse (or use two knives or your fingers) to cut the butter into the flour until a crumbly dough forms.
8Add butter and pulse (or use two knives or your fingers) to cut the butter into the flour until a crumbly dough forms.
9Add butter and pulse (or use two knives or your fingers) to cut the butter into the flour until a crumbly dough forms.
10Press dough into prepared pan and bake until shortbread is pale golden all over, 30 to 35 minutes.
11Press dough into prepared pan and bake until shortbread is pale golden all over, 30 to 35 minutes.
12Press dough into prepared pan and bake until shortbread is pale golden all over, 30 to 35 minutes.
13While the shortbread is baking, prepare the lemon curd: Grate ½ tablespoon zest from lemons and set aside.
14While the shortbread is baking, prepare the lemon curd: Grate ½ tablespoon zest from lemons and set aside.
15While the shortbread is baking, prepare the lemon curd: Grate ½ tablespoon zest from lemons and set aside.
16Squeeze lemons to yield ¾ cup juice.
17Squeeze lemons to yield ¾ cup juice.
18Squeeze lemons to yield ¾ cup juice.
19In a small saucepan, whisk together lemon juice, sugar, eggs and yolks, cornstarch and fine sea salt over medium heat until boiling and thickened, 2 to 5 minutes.
20In a small saucepan, whisk together lemon juice, sugar, eggs and yolks, cornstarch and fine sea salt over medium heat until boiling and thickened, 2 to 5 minutes.
21In a small saucepan, whisk together lemon juice, sugar, eggs and yolks, cornstarch and fine sea salt over medium heat until boiling and thickened, 2 to 5 minutes.
22Make sure mixture comes to a boil and stays there for 30 seconds or so; you should see it thicken up before you take it off the heat.
23Make sure mixture comes to a boil and stays there for 30 seconds or so; you should see it thicken up before you take it off the heat.
24Make sure mixture comes to a boil and stays there for 30 seconds or so; you should see it thicken up before you take it off the heat.
25But once it boils do not cook for longer than 1 minute or you risk the curd thinning out again.
26But once it boils do not cook for longer than 1 minute or you risk the curd thinning out again.
27But once it boils do not cook for longer than 1 minute or you risk the curd thinning out again.
28Remove from heat and strain into a bowl.
29Remove from heat and strain into a bowl.
30Remove from heat and strain into a bowl.
31Whisk in butter, olive oil and lemon zest.
32Whisk in butter, olive oil and lemon zest.
33Whisk in butter, olive oil and lemon zest.
34When the shortbread is ready, take it out of the oven and carefully pour the lemon curd onto the shortbread base.
35When the shortbread is ready, take it out of the oven and carefully pour the lemon curd onto the shortbread base.
36When the shortbread is ready, take it out of the oven and carefully pour the lemon curd onto the shortbread base.
37Return the pan to the oven.
38Return the pan to the oven.
39Return the pan to the oven.
40Bake until topping is just set, 10 to 15 minutes more.
41Bake until topping is just set, 10 to 15 minutes more.
42Bake until topping is just set, 10 to 15 minutes more.
43Allow to cool to room temperature, then refrigerate until cold before cutting into bars.
44Allow to cool to room temperature, then refrigerate until cold before cutting into bars.
45Allow to cool to room temperature, then refrigerate until cold before cutting into bars.
46Sprinkle with confectioners’ sugar and flaky sea salt right before serving.
47Sprinkle with confectioners’ sugar and flaky sea salt right before serving.
48Sprinkle with confectioners’ sugar and flaky sea salt right before serving.
Ingredients
1.25 cups all-purpose flour
1.25 cups all-purpose flour
1.25 cups all-purpose flour
0.25 cup granulated sugar
0.25 cup granulated sugar
0.25 cup granulated sugar
3 tablespoons confectioners’ sugar
3 tablespoons confectioners’ sugar
3 tablespoons confectioners’ sugar
1 teaspoon finely grated lemon zest
1 teaspoon finely grated lemon zest
1 teaspoon finely grated lemon zest
0.25 teaspoon fine sea salt
0.25 teaspoon fine sea salt
0.25 teaspoon fine sea salt
10 tablespoons cold unsalted butter, cut into cubes
10 tablespoons cold unsalted butter, cut into cubes
10 tablespoons cold unsalted butter, cut into cubes
4 to 6 lemons
4 to 6 lemons
4 to 6 lemons
1.5 cups sugar
1.5 cups sugar
1.5 cups sugar
2 large eggs
2 large eggs
2 large eggs
3 yolks
3 yolks
3 yolks
1.5 teaspoons cornstarch
1.5 teaspoons cornstarch
1.5 teaspoons cornstarch
1 pinch fine sea salt
1 pinch fine sea salt
1 pinch fine sea salt
4 tablespoons butter
4 tablespoons butter
4 tablespoons butter
0.25 cup fruity extra-virgin olive oil
0.25 cup fruity extra-virgin olive oil
0.25 cup fruity extra-virgin olive oil
Confectioners’ sugar for sprinkling
Confectioners’ sugar for sprinkling
Confectioners’ sugar for sprinkling
flaky sea salt for sprinkling
flaky sea salt for sprinkling
flaky sea salt for sprinkling
Equipment
oven9-by-9-inch baking panparchment paperfood processorlarge bowltwo knives or fingerssmall saucepanwhiskstrainer
Tips
Choose an olive oil with personality, something herbal and fresh tasting with peppery notes.
The bars have the brightest flavor when eaten within 24 hours of baking.
When cooking the curd, ensure it comes to a full boil and stays there for at least 30 seconds but not longer than 1 minute to prevent thinning.
Olive oil makes the topping softer, so keep the bars in the fridge until serving.
To easily spread the shortbread, fold down the parchment paper wings and press the dough into place.