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

Hey everyone, I hope you’re having an amazing day today. Today, we’re going to make a special dish, lemon bars with olive oil & sea salt. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.

Lemon Bars with Olive Oil & Sea Salt is one of the most popular of recent trending meals on earth. It’s appreciated by millions every day. It’s simple, it is fast, it tastes yummy. Lemon Bars with Olive Oil & Sea Salt is something which I’ve loved my entire life. They’re nice and they look fantastic.

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.

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

The ingredients needed to make Lemon Bars with Olive Oil & Sea Salt:
  1. Make ready Shortbread Crust
  2. Make ready 1 1/4 cup all-purpose flour
  3. Make ready 1/4 cup granulated sugar
  4. Prepare 3 tbsp powdered sugar
  5. Get 1 tsp lemon zest (finely grated)
  6. Prepare 1/4 tsp fine sea salt
  7. Take 10 tbsp unsalted butter
  8. Make ready Lemon Curd
  9. Get 6 each lemon
  10. Prepare 1 1/2 cup granulated sugar
  11. Prepare 2 each eggs
  12. Make ready 3 each egg yolks
  13. Prepare 1 1/2 tsp cornstarch
  14. Make ready 4 tbsp unsalted butter (cold, cut in cubes)
  15. Get 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)

The sweet, tart lemon curd is thicker than usual and the shortbread crust has a little secret: There's no butter. Dump the olive oil dough into the lined pan and use your hands to pat it flat. Savory, tart, bitter, and sweet from The New York Times: Melissa Clark demonstrates how to make lemon bars with a sophisticated twist by adding olive oil. The lemon curd filling is extra thick and creamy and sits on an irresistible butter shortbread crust.

Steps 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!!

Get the best deal for Olive Oil Lemon Bar Soaps from the largest online selection at eBay.com. Melissa Clark makes lemon bars sprinkled with flaky sea salt and confectioner's sugar. Lemon bars and lemon tarts are amazing but can be a little labor intensive if you just want a quick sweet treat. Olive oil in desserts tastes amazing and is a heart-healthy alternative to other options like canola oil. Plus, if you leave the glaze off of these cookies, the use of olive oil instead of coconut.

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