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Before you jump to Lemon Bars with Olive Oil & Sea Salt recipe, you may want to read this short interesting healthy tips about Green Living In The Cooking area Will Save You Money.

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We hope you got benefit from reading it, now let’s go back to lemon bars with olive oil & sea salt recipe. You can have lemon bars with olive oil & sea salt using 17 ingredients and 13 steps. Here is how you achieve that.

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

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