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

Hello everybody, it is Louise, welcome to my recipe page. Today, we’re going to make a distinctive dish, lemon bars with olive oil & sea salt. It is one of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.

Lemon Bars with Olive Oil & Sea Salt is one of the most well liked of current trending meals on earth. It is enjoyed by millions every day. It’s easy, it is fast, it tastes delicious. They’re nice and they look wonderful. Lemon Bars with Olive Oil & Sea Salt is something which I have loved my entire life.

To begin with this particular recipe, we must first prepare a few ingredients. You can have lemon bars with olive oil & sea salt using 17 ingredients and 13 steps. Here is how you cook that.

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