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Lemon Bars with Olive Oil & Sea Salt
Lemon Bars with Olive Oil & Sea Salt

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We hope you got insight from reading it, now let’s go back to lemon bars with olive oil & sea salt recipe. You can cook lemon bars with olive oil & sea salt using 17 ingredients and 13 steps. Here is how you do that.

The ingredients needed to make Lemon Bars with Olive Oil & Sea Salt:
  1. Provide Shortbread Crust
  2. Prepare 1 1/4 cup all-purpose flour
  3. You need 1/4 cup granulated sugar
  4. Provide 3 tbsp powdered sugar
  5. Provide 1 tsp lemon zest (finely grated)
  6. You need 1/4 tsp fine sea salt
  7. Provide 10 tbsp unsalted butter
  8. Prepare Lemon Curd
  9. Get 6 each lemon
  10. Get 1 1/2 cup granulated sugar
  11. You need 2 each eggs
  12. Get 3 each egg yolks
  13. Take 1 1/2 tsp cornstarch
  14. Get 4 tbsp unsalted butter (cold, cut in cubes)
  15. You need 1/4 cup olive oil, extra virgin(good quality)
  16. Take 1 powdered sugar (for finishing topping)
  17. Get 1 sea salt (flaky-for sprinkling)
Instructions to make Lemon Bars with Olive Oil & Sea Salt:
  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!!

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