Easiest Way to Make Award-winning Lemon Bars with Olive Oil & Sea Salt

Hey everyone, hope you are having an amazing day today. Today, we’re going to prepare a special dish, lemon bars with olive oil & sea salt. One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Lemon Bars with Olive Oil & Sea Salt is one of the most popular of current trending foods in the world. It’s easy, it’s fast, it tastes yummy. It is appreciated by millions every day. They are fine and they look fantastic. Lemon Bars with Olive Oil & Sea Salt is something which I’ve loved my whole life.

To get started with this recipe, we have to first prepare a few components. You can cook 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:

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