Lemon Bars with Olive Oil & Sea Salt Recipe

Name: Lemon Bars with Olive Oil & Sea Salt
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/4 cup all-purpose flour; 1/4 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; 1 1/2 cup granulated sugar; 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); 1 powdered sugar (for finishing topping); 1 sea salt (flaky-for sprinkling)

Servings: persons

1 1/4 cup all-purpose flour
1/4 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
1 1/2 cup granulated sugar
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)
1 powdered sugar (for finishing topping)
1 sea salt (flaky-for sprinkling)

1
Heat oven to 325F & 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)
2
To make shortbread: pulse together flour, granulated sugar, powdered sugar, lemon zest, and salt in food processor.
3
Add butter & pulse to cut the butter into the flour mixture until a crumbly dough forms
4
Press dough into prepared pan & bake until shortbread is pale golden brown.
5
About 30-35 minutes.
6
While shortbread baking prepare the curd.
7
Grate 1/2 tablespoon lemon zest and set aside.
8
Squeeze lemons to yield 3/4 cup lemon juice.
9
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.
10
Remove from heat & strain into a bowl.
11
Whisk in butter, olive oil, and lemon zest.
12
When shortbread is done: take it out of oven, carefully pour lemon curd onto shortbread base and return to oven.
13
Bake until topping is set (10-15 minutes more) .
14
Remove from oven and allow to cool to room temp then refrigerate until completely cool before cutting.
15
Sprinkle powdered sugar and sprinkle flaky sea salt over cooled bars prior to serving.
16
Enjoy!
17
!

1329

kcal

Calories

Fat

171

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 1/4 cup all-purpose flour, 1/4 cup granulated sugar, 3 tbsp powdered sugar, 1 tsp lemon zest (finely grated), and more.

Yes, Lemon Bars with Olive Oil & Sea Salt falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Lemon Bars with Olive Oil & Sea Salt

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions