Lemon Bars with Olive Oil & Sea Salt

Name: Lemon Bars with Olive Oil & Sea Salt
Cuisine: American
Ingredients: 1 1/4 cup all-purpose flour; 1/4 cup granulated sugar; 3 tbsp powdered sugar; 1 tsp lemon zest (finely grated); 1/4 tsp fine sea salt; 10 tbsp unsalted butter; 6 each lemon; 1 1/2 cup granulated sugar; 2 each eggs; 3 each egg yolks; 1 1/2 tsp cornstarch; 4 tbsp unsalted butter (cold, cut in cubes); 1/4 cup olive oil, extra virgin(good quality); 1 powdered sugar (for finishing topping); 1 sea salt (flaky-for sprinkling)

chris.zurhorst @cook_3192488

Manorville, New York

I can't take credit for this recipe. I found it in the NY Times. The article is by Melissa Clark, titled: An Added Touch of the Tart and the Tangy.
I just had to try it and it is a great recipe. KUDOS to you Melissa, this is a great flavor combination.

chris.zurhorst @cook_3192488

Saved

Ingredients

Shortbread Crust
1 1/4 cupall-purpose flour
1/4 cupgranulated sugar
3 tbsppowdered sugar
1 tsplemon zest (finely grated)
1/4 tspfine sea salt
10 tbspunsalted butter
Lemon Curd
6 eachlemon
1 1/2 cupgranulated sugar
2 eacheggs
3 eachegg yolks
1 1/2 tspcornstarch
4 tbspunsalted butter (cold, cut in cubes)
1/4 cupolive oil, extra virgin(good quality)
1powdered sugar (for finishing topping)
1sea salt (flaky-for sprinkling)

Saved

Steps

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!!