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Lemon Bars with Olive Oil & Sea Salt Recipe
Lemon Bars with Olive Oil & Sea Salt is one of the most favored of recent trending meals in the world. It is appreciated by millions every day. It is easy, it’s fast, it tastes yummy. Lemon Bars with Olive Oil & Sea Salt is something that I have loved my whole life. They’re nice and they look fantastic.
To get started with this particular recipe, we must prepare a few ingredients. You can have lemon bars with olive oil & sea salt using 17 ingredients and 13 steps. Here is how you can achieve it.
The ingredients needed to make Lemon Bars with Olive Oil & Sea Salt:
- Take Shortbread Crust
- Prepare 1 1/4 cup all-purpose flour
- Prepare 1/4 cup granulated sugar
- Prepare 3 tbsp powdered sugar
- Make ready 1 tsp lemon zest (finely grated)
- Make ready 1/4 tsp fine sea salt
- Prepare 10 tbsp unsalted butter
- Prepare Lemon Curd
- Prepare 6 each lemon
- Make ready 1 1/2 cup granulated sugar
- Prepare 2 each eggs
- Make ready 3 each egg yolks
- Take 1 1/2 tsp cornstarch
- Make ready 4 tbsp unsalted butter (cold, cut in cubes)
- Prepare 1/4 cup olive oil, extra vir(good quality)
- Make ready 1 powdered sugar (for finishing topping)
- Take 1 sea salt (flaky-for sprinkling)
Instructions to make Lemon Bars with Olive Oil & Sea Salt:
- 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)
- To make shortbread: pulse together flour, granulated sugar, powdered sugar, lemon zest, and salt in food processor.
- Add butter & pulse to cut the butter into the flour mixture until a cbly dough forms
- Press dough into prepared pan & bake until shortbread is pale golden brown. About 30-35 minutes.
- While shortbread baking prepare the curd.
- Grate 1/2 tablespoon lemon zest and set aside. Squeeze lemons to yield 3/4 cup lemon juice.
- 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.
- Remove from heat & strain into a bowl.
- Whisk in butter, olive oil, and lemon zest.
- When shortbread is done: take it out of oven, carefully pour lemon curd onto shortbread base and return to oven.
- 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.
- Sprinkle powdered sugar and sprinkle flaky sea salt over cooled bars prior to serving.
- Enjoy!!
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