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Home Salty Lemon Bars with Olive Oil & Sea Salt

Lemon Bars with Olive Oil & Sea Salt

Name: How to cook Lemon Bars with Olive Oil & Sea Salt - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Us

Introduce

Chef :

chris.zurhorst

Lemon Bars with Olive Oil & Sea Salt

I can't take credit for this recipe. I found it in the NY Times. The article is by Melissa Clark, titled: An Added Touch of the Tart and the Tangy. I just had to try it and it is a great recipe. KUDOS to you Melissa, this is a great flavor combination.

Ingredient

1 1/4 cup

all-purpose flour

1 1/2 cup

granulated sugar

3 tbsp

powdered sugar

1 tsp

lemon zest (finely grated)

1/4 tsp

fine sea salt

10 tbsp

unsalted butter

6 each

lemon

2 each

eggs

3 each

egg yolks

1 1/2 tsp

cornstarch

4 tbsp

unsalted butter (cold, cut in cubes)

1/4 cup

olive oil, extra virgin(good quality)

powdered sugar (for finishing topping)

sea salt (flaky-for sprinkling)

Cooking instructions

* Step 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)

* Step 2

To make shortbread: pulse together flour, granulated sugar, powdered sugar, lemon zest, and salt in food processor.

* Step 3

Add butter & pulse to cut the butter into the flour mixture until a crumbly dough forms

* Step 4

Press dough into prepared pan & bake until shortbread is pale golden brown. About 30-35 minutes.

* Step 5

While shortbread baking prepare the curd.

* Step 6

Grate 1/2 tablespoon lemon zest and set aside. Squeeze lemons to yield 3/4 cup lemon juice.

* Step 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.

* Step 8

Remove from heat & strain into a bowl.

* Step 9

Whisk in butter, olive oil, and lemon zest.

* Step 10

When shortbread is done: take it out of oven, carefully pour lemon curd onto shortbread base and return to oven.

* Step 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.