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