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
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Sparshatz Kamau
[email protected]I'm sorry, but this recipe is just not good.
Abdullah Burki
[email protected]I would not recommend this recipe to anyone.
Kevin Greable
[email protected]This recipe was a waste of time and ingredients.
Albu Robi
[email protected]I'm not sure what went wrong, but my lemon bars turned out really dense and gooey.
Gloria Anarado
[email protected]I followed the recipe exactly and the lemon bars turned out terrible. I would not recommend this recipe.
Zeshan Bacha
[email protected]I was disappointed with this recipe. The lemon bars were too sweet and the crust was too thick.
Ashok Tamang
[email protected]Overall, I thought this was a good recipe, but I think I'll try a different one next time.
Vincent Okechi
[email protected]I found the crust to be a little dry, but the filling was delicious.
gull Waziristan
[email protected]These lemon bars were a little too tart for me, but I think that's just a matter of personal preference.
Shahin Ahamed
[email protected]I'm not a big fan of lemon bars, but these were actually really good! The olive oil gave them a nice richness.
Dabeer Mowana
[email protected]These lemon bars are so easy to make and they're always a crowd-pleaser.
james kobina
[email protected]I've made this recipe several times and it always turns out perfectly! It's my go-to lemon bar recipe.
Bandana Thapamgr
[email protected]This is a great recipe for lemon bars! I love the addition of olive oil.
Daniel Tessema
[email protected]I made these lemon bars for my family and they were a huge hit! Everyone loved the unique flavor.
Wesam Davidsam
[email protected]These lemon bars are so refreshing and delicious! They're perfect for a summer party.
Samixya Katwal
[email protected]I was a little hesitant to try this recipe because I'm not a big fan of olive oil, but I'm so glad I did! The olive oil really adds to the flavor of the lemon bars.
Doris Watkins
[email protected]These are the best lemon bars I've ever had! The olive oil adds a richness that I've never tasted in a lemon bar before.
Lonnie Thomas
[email protected]I'm always looking for new lemon bar recipes, and this one did not disappoint! The texture was perfect and the flavor was amazing.
Betim Saiti
[email protected]These were so easy to make and turned out perfectly! I love the hint of saltiness from the olive oil.
SHYMI STHA
[email protected]I love how unique this recipe is! The combination of lemon, olive oil, and sea salt gives these lemon bars a complex and delicious flavor.