Lemon Bars with Cut1886 Olive Oil
INGREDIENTS
For the Crust
1 ¼ cups all-purpose flour
¼ cup sugar
3 tablespoons confectioners’ sugar, plus more for sprinkling
1 teaspoon finely grated lemon zest
¼ teaspoon fine sea salt
10 tablespoons cold unsalted butter, cut into slices (or shredded)
For the Curd
4 to 6 lemons
1 ½ cups sugar
2 large eggs plus 3 yolks
1 ½ teaspoons cornstarch
Pinch of fine sea salt
4 tablespoons butter
¼ cup extra-virgin olive oil
Confectioners’ sugar
Flaky sea salt, for sprinkling
PREPERATION
Preheat oven to 325°. Grease a 9" x 9” baking pan and line it with parchment paper, leaving 1" of overhang on the two long sides.To make the crust, 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 crust for 23-35 minutes, or until golden.
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.