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Meyer lemon bars are just what your winter needs! Full of sunny citrus, this easy dessert strikes a perfect balance between tart and sweet.
A rich, sharp Meyer lemon curd sits atop a thick shortbread base flavored with Meyer lemon zest; after a nap in the refrigerator, these set up into the best sweet treats! The edges get a little caramelized from a little butter leakage while baking (a good thing here), and let’s be honest…they’re the best part! This lemon curd recipe is unique because extra-virgin olive oil is subbed for some of the butter in a traditional lemon curd. Pick something delicate and fruity with just a little peppery bite that plays well in a dessert; I always use Enzo Delicate Extra-Virgin Olive Oil because it blends perfectly with the sweet and doesn’t overpower the curd, like a robust, peppery olive oil would. Because of the olive oil, the curd will set a little softer than usual, so just make sure to keep these chilled until right before serving!
I’m so obsessed with Meyer lemons and I take it really hard when they disappear from the stores right around when spring rolls in. One time, I was so desperate for Meyer lemons that I almost paid the out-of-season, Whole Foods price of $4.99…FOR ONE LEMON. Luckily, I wisened up at the register and decided that it was not worth it. (In my defense, I seriously couldn’t believe that was the price for one and took it up to the counter just in case the sign was wrong.)
A sprinkle of flaky sea salt offsets some of the sweetness and sets these bars further apart from traditional lemon bars. Let’s think of these as fancy lemon bars, elevated to version 2.0. Side note: have you guys heard of Fiori di Sicilia? It’s this magical extract that tastes like a combination of vanilla and citrus-it just amps up the flavor of any citrusy baked good. I buy King Arthur Flour’s version and it is delicious…but a little pricey. Luckily, a little goes a long way and it will last awhile. I highly recommend purchasing a bottle to experiment with!
It’s unbearably cold here, with wind chills deep in the negatives expected this week. Is winter over yet??? But in all reality, I’m not ready to say goodbye to Meyer lemons and blood oranges so winter can stay for a bit longer. Let’s just make these lemon bars, this Meyer lemon chicken, these blueberry-Meyer lemon scones and/or this blood orange coffee cake to soak it all in!
Meyer Lemon Bars with Olive Oil and Sea Salt
- Yield: 12 bars 1x
Description
Rich, sharp Meyer lemon curd is lightened up with some extra-virgin olive oil (don’t worry-there’s still some butter in there too!), sitting atop a thick, lemony shortbread crust. These sunny Meyer lemon bars are perfect for washing away our winter blues!
Ingredients
SHORTBREAD CRUST:
- 1–1/4 cups (155 grams) all-purpose flour
- 1/4 cup (50 grams) granulated sugar
- 3 tablespoons (25 grams) confectioners’ sugar
- Zest of 1 Meyer lemon
- Pinch of kosher salt
- 10 tablespoons (142 grams) cold butter, cut into cubes
MEYER LEMON CURD:
- 3/4 cup Meyer lemon juice (about 4 to 5 lemons) plus zest of 1/2 lemon
- 1–1/2 cups (300 grams) granulated sugar
- 2 large eggs plus 3 egg yolks
- 1–1/2 teaspoons (5 grams) cornstarch
- Pinch of kosher salt
- 4 tablespoons (57 grams) butter, cut into tablespoons
- 1/4 cup (60 milliliters) fruity/mild extra-virgin olive oil
- 1/2 teaspoon Fior di Sicilia, optional
- Confectioners’ sugar, foir dusting
- Flaky sea salt, for sprinkling
Instructions
- Preheat the oven to 325°. Line a 9 x 9-inch baking pan with parchment to form two handles.
- In the bowl of a food processor, combine the flour, both sugars, lemon zest and salt. Pulse to combine. Add the butter and pulse until a crumbly dough forms, about 1 minute. Press the dough into the prepared baking pan. Prick the top of the dough all over, taking care not to poke all the way to the bottom. Bake for 30 to 35 minutes, until the shortbread is pale golden all over and golden-brown along the edges.
- While the crust bakes, make the lemon curd: combine the lemon juice, granulated sugar, eggs, egg yolk, cornstarch and a pinch of salt in a saucepan. Cook, starting over medium-low heat, and increasing the heat to medium as the curd warms, stirring constantly. Bring to a boil, continue to stir constantly, and let boil for 30 seconds to 1 minute; do not boil for over 1 minute or the curd will begin to thin. This whole process should take about 7 to 9 minutes.
- Strain the curd into a medium mixing bowl. Add the butter, olive oil, lemon zest and Fior di Sicilia, if using. Whisk to melt the butter and thoroughly combine. Pour over the baked crust, spreading to the edges in an even layer. Bake for an additional 10 to 12 minutes, until the curd is just set, but still jiggly in the center. Cool to room temperature, and then transfer to the refrigerator to cool completely. Cut into bars. Sprinkle with powdered sugar and a pinch of sea salt.
Notes
Inspiration: Lemon Bars with Olive Oil and Sea Salt on nytimes.com
- Category: Bars & Brownies, Fruit Desserts
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