Hello, I’m Joana. Today, I will show you a way to prepare lemon bars with olive oil & sea salt recipe. Never skip a recipe of the day again. Here are our most recent very simple family recipes to try. Nowadays, I’m gonna make it a little bit tastier. This will be really delicious. Not to mention, it’s super satisfying.

Lemon Bars with Olive Oil & Sea Salt Recipe

Lemon Bars with Olive Oil & Sea Salt is one of the most well liked of recent trending foods in the world. It is easy, it is fast, it tastes yummy. It’s enjoyed by millions daily. They are fine and they look wonderful. Lemon Bars with Olive Oil & Sea Salt is something which I have loved my entire life.

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

The ingredients needed to make Lemon Bars with Olive Oil & Sea Salt:

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