Lemon Bars With Olive Oil and Sea Salt

1. Prepare the baking pan

Preheat your oven to 325 degrees and line a 9-by-9-inch baking pan with parchment paper.

2. Make the shortbread base

In a food processor or a large bowl, combine the all-purpose flour, granulated sugar, confectioners' sugar, lemon zest, and fine sea salt. Add the cold, cubed unsalted butter to this mixture and pulse or use your fingers to cut it in until you have a crumbly dough.

3. Bake the shortbread

Press the dough evenly into the prepared baking pan. Bake the shortbread for 30 to 35 minutes, or until it turns a pale golden color.

4. Prepare the lemon curd

Grate the zest and squeeze the juice from your lemons to measure about 3/4 cup. 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, until it boils and thickens, about 2 to 5 minutes.

5. Finish the lemon curd

Once the curd has thickened, remove it from the heat and strain it into a bowl to remove any lumps. Immediately whisk in the unsalted butter, extra-virgin olive oil, and lemon zest until the mixture is smooth and glossy.

6. Bake the lemon bars

Pour the warm lemon curd over the baked shortbread base and return it to the oven. Bake for an additional 10 to 15 minutes, just until the curd is set.

7. Cool and serve

Allow the lemon bars to cool to room temperature, then refrigerate them until they are completely cold before cutting into squares. Just before serving, sprinkle the tops with a light dusting of confectioners' sugar and a pinch of flaky sea salt.