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Meyer Lemon Bars with Olive Oil and Sea Salt

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  • Author: Amanda
  • 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

Scale

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

  1. Preheat the oven to 325°.  Line a 9 x 9-inch baking pan with parchment to form two handles.
  2. 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.
  3. 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.
  4. 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

Find it online: https://nevernothungry.com/meyer-lemon-bars-with-olive-oil-and-sea-salt/