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Before you jump to Lemon Bars with Olive Oil & Sea Salt recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Thing To Follow.
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We hope you got benefit from reading it, now let’s go back to lemon bars with olive oil & sea salt recipe. You can cook lemon bars with olive oil & sea salt using 17 ingredients and 13 steps. Here is how you cook it.
The ingredients needed to prepare Lemon Bars with Olive Oil & Sea Salt:
- Use Shortbread Crust
- You need 1 1/4 cup all-purpose flour
- Get 1/4 cup granulated sugar
- Prepare 3 tbsp powdered sugar
- Provide 1 tsp lemon zest (finely grated)
- Get 1/4 tsp fine sea salt
- Provide 10 tbsp unsalted butter
- Get Lemon Curd
- You need 6 each lemon
- Take 1 1/2 cup granulated sugar
- Prepare 2 each eggs
- Get 3 each egg yolks
- Provide 1 1/2 tsp cornstarch
- Use 4 tbsp unsalted butter (cold, cut in cubes)
- Provide 1/4 cup olive oil, extra virgin(good quality)
- Use 1 powdered sugar (for finishing topping)
- Prepare 1 sea salt (flaky-for sprinkling)
Steps to make Lemon Bars with Olive Oil & Sea Salt:
- 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)
- To make shortbread: pulse together flour, granulated sugar, powdered sugar, lemon zest, and salt in food processor.
- Add butter & pulse to cut the butter into the flour mixture until a crumbly dough forms
- Press dough into prepared pan & bake until shortbread is pale golden brown. About 30-35 minutes.
- While shortbread baking prepare the curd.
- Grate 1/2 tablespoon lemon zest and set aside. Squeeze lemons to yield 3/4 cup lemon juice.
- 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.
- Remove from heat & strain into a bowl.
- Whisk in butter, olive oil, and lemon zest.
- When shortbread is done: take it out of oven, carefully pour lemon curd onto shortbread base and return to oven.
- 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.
- Sprinkle powdered sugar and sprinkle flaky sea salt over cooled bars prior to serving.
- Enjoy!!
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