Lemon Bars With Olive Oil and Sea Salt
Directions
- 1Heat oven to 325 degrees and line a 9-by-9-inch baking pan with enough parchment to hang over two of the sides.
- 2To 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.
- 3Add butter and pulse (or use two knives or your fingers) to cut the butter into the flour until a crumbly dough forms.
- 4Press dough into prepared pan and bake until shortbread is pale golden all over, 30 to 35 minutes.
- 5While the shortbread is baking, prepare the lemon curd: Grate ½ tablespoon zest from lemons and set aside.
- 6Squeeze lemons to yield ¾ cup juice.
- 7In 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.
- 8Make 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.
- 9But once it boils do not cook for longer than 1 minute or you risk the curd thinning out again.
- 10Remove from heat and strain into a bowl.
- 11Whisk in butter, olive oil and lemon zest.
- 12When the shortbread is ready, take it out of the oven and carefully pour the lemon curd onto the shortbread base.
- 13Return the pan to the oven.
- 14Bake until topping is just set, 10 to 15 minutes more.
- 15Allow to cool to room temperature, then refrigerate until cold before cutting into bars.
- 16Sprinkle with confectioners’ sugar and flaky sea salt right before serving.
Ingredients
- 1.25 cups all-purpose flour
- 0.25 cup granulated sugar
- 3 tablespoons confectioners’ sugar
- 1 teaspoon finely grated lemon zest
- 0.25 teaspoon fine sea salt
- 10 tablespoons cold unsalted butter, cut into cubes
- 4 to 6 lemons
- 1.5 cups sugar
- 2 large eggs
- 3 yolks
- 1.5 teaspoons cornstarch
- 1 pinch fine sea salt
- 4 tablespoons butter
- 0.25 cup fruity extra-virgin olive oil
- Confectioners’ sugar 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.
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