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

Good Morning mother, now you can present recipe Lemon Bars with Olive Oil & Sea Salt with 17 ingredients and 13 steps. Below this is how to prepare, please observe carefully.

In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand system start from beginning to cooking is ready to be served and enjoyed. Make sure you has enough time and no 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. It’s : Shortbread Crust.
2. It’s : all-purpose flour.
3. You need : granulated sugar.
4. It’s : powdered sugar.
5. Prepare : lemon zest (finely grated).
6. You need : fine sea salt.
7. You need : unsalted butter.
8. You need : Lemon Curd.
9. It’s : lemon.
10. Prepare : granulated sugar.
11. It’s : eggs.
12. You need : egg yolks.
13. You need : cornstarch.
14. Prepare : unsalted butter (cold, cut in cubes).
15. You need : olive oil, extra virgin(good quality).
16. It’s : powdered sugar (for finishing topping).
17. It’s : sea salt (flaky-for sprinkling).

If all composition Lemon Bars with Olive Oil & Sea Salt it’s ready, We’re going into the cooking stage. Below is how to serving with easy.

Stages 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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