Step-by-Step Guide to Make Jamie Oliver Lemon Bars with Olive Oil & Sea Salt

Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to prepare a special dish, lemon bars with olive oil & sea salt. One of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Lemon Bars with Olive Oil & Sea Salt is one of the most well liked of current trending meals on earth. It is simple, it is quick, it tastes yummy. It is enjoyed by millions daily. Lemon Bars with Olive Oil & Sea Salt is something which I have loved my whole life. They are fine and they look fantastic.

To get started with this recipe, we have to first prepare a few ingredients. You can have lemon bars with olive oil & sea salt using 17 ingredients and 13 steps. Here is how you cook that.

The ingredients needed to make Lemon Bars with Olive Oil & Sea Salt:

1. Get Shortbread Crust
2. Get 1 1/4 cup all-purpose flour
3. Get 1/4 cup granulated sugar
4. Make ready 3 tbsp powdered sugar
5. Take 1 tsp lemon zest (finely grated)
6. Get 1/4 tsp fine sea salt
7. Make ready 10 tbsp unsalted butter
8. Prepare Lemon Curd
9. Prepare 6 each lemon
10. Prepare 1 1/2 cup granulated sugar
11. Make ready 2 each eggs
12. Make ready 3 each egg yolks
13. Get 1 1/2 tsp cornstarch
14. Take 4 tbsp unsalted butter (cold, cut in cubes)
15. Get 1/4 cup olive oil, extra virgin(good quality)
16. Make ready 1 powdered sugar (for finishing topping)
17. Make ready 1 sea salt (flaky-for sprinkling)

Instructions to make Lemon Bars with Olive Oil & Sea Salt:

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

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