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17 ingredients, 13 steps, cooking Lemon Bars with Olive Oil & Sea Salt

Good Afternoon mother, at this time you get prepare recipe Lemon Bars with Olive Oil & Sea Salt with 17 ingredients and 13 steps. Next this is how to cook, please carefully carefully.

In cooking there are several level that must be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to culinary is ready to be served and enjoyed. Make sure you has enough time and not is thinking about something else, because will cause the food to burn, taste no appropriate desired, and many others. Immediately, below are 17 ingredients and 13 stages of easy cooking Lemon Bars with Olive Oil & Sea Salt.

Ingredients all Lemon Bars with Olive Oil & Sea Salt

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

If all cooking materials Lemon Bars with Olive Oil & Sea Salt it’s ready, We’re going into the cooking stage. Below is how to cooking with without fail.

Step by Step Cooking 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!!
    
14. Finish and Enjoy.

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