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

Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to make a special dish, lemon bars with olive oil & sea salt. One of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.

Lemon Bars with Olive Oil & Sea Salt is one of the most favored of recent trending foods in the world. It is simple, it’s 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’ve loved my entire life.

Browse the Finest Selection of Flavored Extra Virgin Olive Oils Traditional lemon bars balance the tangy sweetness of lemon curd with a rich shortbread crust This recipe adds extra notes of flavor to the mix: the compelling bitterness of good olive oil and a touch of sea salt sprinkled on top They lend a mild savory character to this childhood favorite, making it a little more sophisticated than the usual lemon bar, but just as compelling An almost-classic lemon bar. The sweet, tart lemon curd is thicker than usual and the shortbread crust has a little secret: There's no butter. Instead, we use fruity, savory olive oil, plus a generous amount of salt. —Emma Laperruque.

To begin with this particular recipe, we must 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. Prepare Shortbread Crust
  2. Take 1 1/4 cup all-purpose flour
  3. Get 1/4 cup granulated sugar
  4. Get 3 tbsp powdered sugar
  5. Make ready 1 tsp lemon zest (finely grated)
  6. Get 1/4 tsp fine sea salt
  7. Prepare 10 tbsp unsalted butter
  8. Take Lemon Curd
  9. Get 6 each lemon
  10. Take 1 1/2 cup granulated sugar
  11. Get 2 each eggs
  12. Take 3 each egg yolks
  13. Take 1 1/2 tsp cornstarch
  14. Take 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. Get 1 sea salt (flaky-for sprinkling)

Their flavor is both sweet, and tart, with a savory slightly bitter underlying note from the olive oil and the lemon zest. Oh, my goodness we devoured them in a FLASH around here. Meyer lemon bars are the perfect springtime treat: with a tart and sweet Meyer lemon custard baked on top of a layer of buttery shortbread. These sunny Meyer lemon bars are as delicious as they are easy, with a layer of tender shortbread topped with an easy, shortcut lemon curd: no stovetop required!

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!!

When the shortbread is ready, take it out of the oven and carefully pour the lemon curd onto the shortbread base; return the pan to the oven. Whisk in butter, olive oil and lemon zest. When the shortbread is ready, take it out of the oven and carefully pour the lemon curd onto the shortbread base; return the pan to the oven. Allow to cool to room temperature, then refrigerate until cold before cutting into bars. Whisk in butter, olive oil and lemon zest.

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