Lemon Shortbread Bars

Serves: —

dessert vegetarian lemon

Ingredients

Crust

  • 155 g all-purpose flour
  • 50 g granulated sugar
  • 25 g confectioners sugar
  • 1 Tsp finely grated lemon zest
  • 0.25 Tsp fine sea salt
  • 142 g cold unsalted butter, cut into cubes

Curd

  • 4 lemons (zest and juice)
  • 300 g sugar
  • 2 large eggs
  • 3 egg yolks
  • 5 g cornstarch
  • Pinch fine sea salt
  • 57 g butter
  • 60 ml fruity extra-virgin olive oil
  • confectioners sugar and flaky sea salt, for sprinkling

Instructions

  1. Preheat oven to 160°C. Line a 23x23 cm baking pan with parchment paper, leaving overhang on two sides.
  2. In a food processor or bowl, mix flour, granulated sugar, confectioners sugar, lemon zest, and salt. Add butter and pulse or mix until crumbly. Press into pan and bake for 30-35 minutes until pale golden.
  3. While baking, prepare lemon curd: Grate ½ Tbsp lemon zest and squeeze lemons to yield 180ml juice.
  4. In a saucepan, whisk lemon juice, sugar, eggs, yolks, cornstarch, and salt over medium heat until thickened (2-5 min). Ensure it boils for 30 sec but not more than 1 min. Remove from heat, strain, and whisk in butter, olive oil, and lemon zest.
  5. Pour curd onto shortbread and bake for another 10-15 min until just set. Cool to room temp, then refrigerate until firm. Cut into bars and sprinkle with confectioners sugar and flaky sea salt before serving.