This recipe was shared by my Gal Pal Katie who has made these special savory creamy lemon bars in her culinary cooking class she teaches. Most lemon bars that you have tasted are traditionally very sweet with a rich shortbread crust. This recipe has a nice savory aftertaste with a very slight bitterness of good olive oil with a touch of sea salt. If you like “tangy”, you will like the taste of these lemon bars.
It makes these lemon bars extra special and very different.
- 1 ¼cups all-purpose flour
- ¼ cup granulated sugar
- 3 tablespoons confectioners’ sugar
- 1 teaspoon finely grated lemon zest
- ¼ teaspoon fine sea salt
- 10 tablespoons cold unsalted butter, cut into cubes
The Lemon Curd Ingredients
- 4 to 6 lemons
- 1½ cups sugar
- 2 large eggs plus 3 yolks
- 1½teaspoons cornstarch
- Pinch of fine sea salt
- 4 tablespoons butter
- ¼cup fruity extra-virgin olive oil
- Confectioners’ sugar and flaky sea salt, for sprinkling
Heat oven to 325 degrees and line a 9-by-9-inch baking pan lined with parchment paper, let the paper 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 ½ tablespoon zest from lemons and set aside. Squeeze lemons to yield ¾ cup juice.
In a small saucepan, whisk together sugar, lemon juice, 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 for 30 seconds until you see it thicken up before you take it off the heat. After it boils do not cook it any longer.
- Remove from heat and strain into a bowl. Whisk in olive oil, 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 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.