Lemon Bars with Olive Oil & Sea Salt

Lemon Bars with Olive Oil & Sea Salt

We like to use Calivirgin Lusty Lemon Olive Oil

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Lemon Bars with Olive Oil & Sea Salt
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Course Dessert
Servings
24 bars
Ingredients
For the Crust
  • 1 1/4 cup all-purpose flour
  • 1/4 cup granulated sugar
  • 3 tbsp confectioners sugar
  • 1 tsp finely grated lemon zest
  • 1/4 tsp fine sea salt
  • 10 tbsp unsalted butter
For the curd
  • 4-6 lemons
  • 1 1/2 cups granulated sugar
  • 2 large eggs plus 3 yolks
  • 1 1/2 tsp cornstarch
  • 1 pinch fine sea salt
  • 4 tbsp cold unsalted butter cut into cubes
  • 1/4 cup Calivirgin Lusty Lemon Olive Oil
  • confectioners sugar for sprinkling
  • fine sea salt for sprinkling
Course Dessert
Servings
24 bars
Ingredients
For the Crust
  • 1 1/4 cup all-purpose flour
  • 1/4 cup granulated sugar
  • 3 tbsp confectioners sugar
  • 1 tsp finely grated lemon zest
  • 1/4 tsp fine sea salt
  • 10 tbsp unsalted butter
For the curd
  • 4-6 lemons
  • 1 1/2 cups granulated sugar
  • 2 large eggs plus 3 yolks
  • 1 1/2 tsp cornstarch
  • 1 pinch fine sea salt
  • 4 tbsp cold unsalted butter cut into cubes
  • 1/4 cup Calivirgin Lusty Lemon Olive Oil
  • confectioners sugar for sprinkling
  • fine sea salt for sprinkling
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Heat oven to 325 degrees and line a 9-by-9-inch baking pan with enough parchment to hang over two of the sides (to be used as handles later to lift the bars out of the pan).
  2. To 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. Add butter and pulse (or use two knives or your fingers) to cut the butter into the flour until a crumbly dough forms. Press dough into prepared pan and bake until shortbread is pale golden all over, 30 to 35 minutes.
  3. While the shortbread is baking, prepare the lemon curd: Grate 1/2 tablespoon zest from lemons and set aside. Squeeze lemons to yield 3/4 cup juice.
  4. In 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. Make sure mixture comes to a boil or the cornstarch won’t activate. But once it boils do not cook for longer than 1 minute or you risk the curd thinning out again. Remove from heat and strain into a bowl. Whisk in butter, olive oil and lemon zest.
  5. When the shortbread is ready, take it out of the oven and carefully pour the lemon curd onto the shortbread base; return the pan to the oven. Bake until topping is just set, 10 to 15 minutes more. Allow to cool to room temperature, then refrigerate until cold before cutting into bars. Sprinkle with confectioners’ sugar and flaky sea salt right before serving.
Recipe Notes

Recipe courtesy of Melissa Clark - Featured in the NY Times


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