Best 2 Lemon Bars With Olive Oil And Sea Salt Recipes
Indulge in a symphony of flavors with our delectable Lemon Bars, masterfully crafted with the unexpected yet harmonious combination of olive oil and sea salt. These delightful treats offer a delightful balance of tangy lemon, savory olive oil, and a hint of salty goodness, resulting in an unforgettable taste experience. Our collection features a range of Lemon Bar recipes, each offering unique twists and variations to tantalize your taste buds. Embrace the classic Lemon Bar with its golden crust and velvety lemon filling, or embark on a culinary adventure with our innovative Olive Oil Lemon Bars, where the fruity notes of olive oil add an unexpected depth of flavor. For those who prefer a touch of sweetness, our Lemon Bars with Lemon Glaze provide a luscious, glossy topping that complements the zesty filling perfectly. And for a delightful gluten-free option, our Almond Flour Lemon Bars deliver a satisfying crunch and a guilt-free indulgence.
Here are our top 2 tried and tested recipes!
LEMON BARS WITH OLIVE OIL AND SEA SALT
http://cooking.nytimes.com/recipes/1017141-lemon-bars-with-olive-oil-and-sea-salt?utm_medium=Social&utm_source=Facebook_Paid&utm_campaign=Recipes&kwp_0=59692
Provided by Karen Feinen
Categories Puddings
Number Of Ingredients 17
Steps:
- 1. Heat oven to 325 degrees and line a 9-by-9-inch baking pan with enough parchment to hang over two of the sides (to be used as handles later to lift the bars out of the pan).
- 2. To make the shortbread base, pulse together the flour, granulated sugar, confectioners' sugar, lemon zest and salt in a food processor, or whisk together in a large bowl. Add butter and pulse (or use two knives or your fingers) to cut the butter into the flour until a crumbly dough forms. Press dough into prepared pan and bake until shortbread is pale golden all over, 30 to 35 minutes.
- 3. While the shortbread is baking, prepare the lemon curd: Grate 1/2 tablespoon zest from lemons and set aside. Squeeze lemons to yield 3/4 cup juice.
- 4. In a small saucepan, whisk together lemon juice, sugar, eggs and yolks, cornstarch and fine sea salt over medium heat until boiling and thickened, 2 to 5 minutes. Make sure mixture comes to a boil or the cornstarch won't activate. But once it boils do not cook for longer than 1 minute or you risk the curd thinning out again. Remove from heat and strain into a bowl. Whisk in butter, olive oil and lemon zest.
- 5. 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. Bake until topping is just set, 10 to 15 minutes more. Allow to cool to room temperature, then refrigerate until cold before cutting into bars. Sprinkle with confectioners' sugar and flaky sea salt right before serving.
- 6. Notes: 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. Choose an olive oil with personality, otherwise you'll miss the point. Something herbal and fresh tasting with peppery notes works best. Although the bars will last up to five days when stored in the fridge, they have the brightest flavor when eaten within 24 hours of baking.
LEMON BARS WITH OLIVE OIL AND SEA SALT
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. Choose an olive oil with personality, otherwise you'll miss the point. Something herbal and fresh tasting with peppery notes works best. Although the bars will last up to five days when stored in the fridge, they have the brightest flavor when eaten within 24 hours of baking.
Provided by Melissa Clark
Categories snack, cookies and bars, dessert
Time 1h30m
Yield 24 bars
Number Of Ingredients 14
Steps:
- Heat oven to 325 degrees and line a 9-by-9-inch baking pan with enough parchment to hang over two of the sides (to be used as handles later to lift the bars out of the pan).
- To make the shortbread base, pulse together the flour, granulated sugar, confectioners' sugar, lemon zest and salt in a food processor, or whisk together in a large bowl. Add butter and pulse (or use two knives or your fingers) to cut the butter into the flour until a crumbly dough forms. Press dough into prepared pan and bake until shortbread is pale golden all over, 30 to 35 minutes.
- While the shortbread is baking, prepare the lemon curd: Grate 1/2 tablespoon zest from lemons and set aside. Squeeze lemons to yield 3/4 cup juice.
- In a small saucepan, whisk together lemon juice, sugar, eggs and yolks, cornstarch and fine sea salt over medium heat until boiling and thickened, 2 to 5 minutes. Make sure mixture comes to a boil and stays there for 30 seconds or so; you should see it thicken up before you take it off the heat. But once it boils do not cook for longer than 1 minute or you risk the curd thinning out again. Remove from heat and strain into a bowl. 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. Bake until topping is just set, 10 to 15 minutes more. Allow to cool to room temperature, then refrigerate until cold before cutting into bars. Sprinkle with confectioners' sugar and flaky sea salt right before serving.
Nutrition Facts : @context http, Calories 176, UnsaturatedFat 4 grams, Carbohydrate 23 grams, Fat 10 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 5 grams, Sodium 44 milligrams, Sugar 16 grams, TransFat 0 grams
Tips:
- Use fresh lemons for the best flavor. If you don't have fresh lemons, you can use bottled lemon juice, but the flavor will be less bright.
- Don't overmix the batter. Overmixing will make the bars tough.
- Bake the bars until they are just set. Overbaking will make the bars dry.
- Let the bars cool completely before cutting them. This will help them to hold their shape.
- Serve the bars with whipped cream or ice cream. This will add a delicious touch of sweetness and richness.
Conclusion:
These lemon bars are a delicious and easy-to-make treat. They are perfect for any occasion, from a casual get-together to a special event. With their bright lemon flavor and flaky crust, these bars are sure to be a hit with everyone who tries them.
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