---
title: Lemon Bars With Olive Oil and Sea Salt
servings: 24
course: dessert
cook time: 1 hour 30 minutes
source:
  url: https://www.umami.recipes/recipe/SeYJCoa4CnBVLFSu5FID
image: https://www.umami.recipes/api/image/recipes/SeYJCoa4CnBVLFSu5FID/images/2OHUf3c1NC1KOGSX3KvIGz?w=2048&q=75
tags: [dessert, lemon, bars]
---

> Makes about 24 bars.

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).

= Shortbread base =

To make the shortbread base, pulse together the @all-purpose flour{1 1/4%cups}(155g), @granulated sugar{1/4%cup}(50g), @confectioners' sugar{3%tbsp}(25g), @finely grated lemon zest{1%tsp} and @fine sea salt{1/4%tsp} in a #food processor{}, or whisk together in a large #bowl{}. Add @cold unsalted butter{10%tbsp}(142g, cut into cubes) 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, ~{30-35%minutes}.

= Lemon curd =

While the shortbread is baking, prepare the lemon curd: Grate 1/2 tablespoon zest from @lemons{4-6} and set aside. Squeeze lemons to yield 3/4 cup juice.

In a small #saucepan{}, whisk together lemon juice, @sugar{1 1/2%cups}(300g), @eggs{2}(large) plus @egg yolks{3}, @cornstarch{1 1/2%tsp}(5g) and @fine sea salt{}(pinch) over medium heat until boiling and thickened, ~{2-5%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{4%tbsp}(57g), @fruity extra-virgin olive oil{1/4%cup}(60ml) and the reserved lemon zest.

= Assembly =

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, ~{10-15%minutes} more. Allow to cool to room temperature, then refrigerate until cold before cutting into bars. Sprinkle with @confectioners' sugar{}(for sprinkling) and @flaky sea salt{}(for sprinkling) right before serving.