Recipe: Perfect Lemon Bars with Olive Oil & Sea Salt

Lemon Bars with Olive Oil & Sea Salt. Whisk in butter, olive oil and lemon zest. 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. The sweet, tart lemon curd is thicker than usual and the shortbread crust has a little secret: There's no butter.

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. Allow to cool to room temperature, then refrigerate until cold before cutting into bars. Whisk in lemon zest, cold butter and olive oil. You can have Lemon Bars with Olive Oil & Sea Salt using 17 ingredients and 13 steps. Here is how you cook that.

Ingredients of Lemon Bars with Olive Oil & Sea Salt

1. It's of Shortbread Crust.
2. You need 1 1/4 cup of all-purpose flour.
3. It's 1/4 cup of granulated sugar.
4. You need 3 tbsp of powdered sugar.
5. It's 1 tsp of lemon zest (finely grated).
6. Prepare 1/4 tsp of fine sea salt.
7. It's 10 tbsp of unsalted butter.
8. Prepare of Lemon Curd.
9. You need 6 each of lemon.
10. Prepare 1 1/2 cup of granulated sugar.
11. You need 2 each of eggs.
12. You need 3 each of egg yolks.
13. You need 1 1/2 tsp of cornstarch.
14. You need 4 tbsp of unsalted butter (cold, cut in cubes).
15. Prepare 1/4 cup of olive oil, extra virgin(good quality).
16. You need 1 of powdered sugar (for finishing topping).
17. You need 1 of sea salt (flaky-for sprinkling).

When the shortbread is done, pour the curd into the hot crust and put it back in the oven. Remove from the oven and cool to room temperature. Traditional lemon bars balance the tangy sweetness of lemon curd with a rich shortbread crust. Lemon Bars With Olive Oil and Sea Salt raditional lemon bars balance the tangy sweetness of lemon curd with a rich shortbread crust.

Lemon Bars with Olive Oil & Sea Salt instructions

1. Heat oven to 325°F & line a 9X9 baking pan with enough parchment paper to hang over two sides of pan (to be used as handles later to lift out of pan).
2. To make shortbread: pulse together flour, granulated sugar, powdered sugar, lemon zest, and salt in food processor..
3. Add butter & pulse to cut the butter into the flour mixture until a crumbly dough forms.
4. Press dough into prepared pan & bake until shortbread is pale golden brown. About 30-35 minutes..
5. While shortbread baking prepare the curd..
6. Grate 1/2 tablespoon lemon zest and set aside. Squeeze lemons to yield 3/4 cup lemon juice..
7. In a small saucepan: whisk together lemon juice, sugar, eggs & yolks, cornstarch, and fine sea salt over medium heat until boiling & thickened (2-5 minutes) make sure mixture comes to boil or cornstarch won't activate..
8. Remove from heat & strain into a bowl..
9. Whisk in butter, olive oil, and lemon zest..
10. When shortbread is done: take it out of oven, carefully pour lemon curd onto shortbread base and return to oven..
11. Bake until topping is set (10-15 minutes more) . Remove from oven and allow to cool to room temp then refrigerate until completely cool before cutting..
12. Sprinkle powdered sugar and sprinkle flaky sea salt over cooled bars prior to serving..
13. Enjoy!!.

This recipe adds extra notes of flavor to the mix: the. Whisk in butter, olive oil and lemon zest. 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. Allow to cool to room temperature, then refrigerate until cold before cutting into bars. 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.