Zesty Lemon and Olive Oil Bars with a Touch of Sea Salt

1. Preheat Oven & Prepare Pan

Begin by preheating your oven to 325 degrees Fahrenheit. Line a 9-by-9-inch baking pan with parchment paper, ensuring some overhang for easy removal later.

2. Make Shortbread Base

In a large bowl, combine the all-purpose flour, granulated sugar, confectioners’ sugar, finely grated lemon zest, and fine sea salt. Add the cold, cubed butter, and use a pastry cutter or your fingertips to cut the butter into the flour mixture until it resembles coarse crumbs. Press the dough evenly into the bottom of the prepared pan. Bake for 30 to 35 minutes, or until the shortbread is a pale golden color.

3. Prepare Lemon Curd

While the shortbread is baking, zest and juice the lemons. In a small saucepan, whisk together the lemon juice, granulated sugar, large eggs, large egg yolks, cornstarch, and a pinch of fine sea salt. Cook this mixture over medium heat, whisking constantly. As it heats, the cornstarch will activate and the mixture will begin to thicken. When it starts to boil, continue cooking for 30 seconds to ensure the cornstarch is fully activated. Remove from heat and strain the mixture to remove any cooked egg bits. Immediately whisk in the butter, fruity extra-virgin olive oil, and finely grated lemon zest until the butter is completely melted and the mixture is smooth.

4. Combine & Bake

Once the shortbread has baked, take it out of the oven and pour the lemon curd over the warm base, spreading it evenly. Return the pan to the oven and bake for another 10 to 15 minutes, or until the curd is just set.

5. Cool & Serve

Allow the bars to cool to room temperature before transferring them to the refrigerator to chill completely. Once cold, lift the bars out of the pan using the parchment paper overhang and cut them into 24 squares. Just before serving, sprinkle lightly with confectioners’ sugar and a touch of flaky sea salt.