A twist on the classic lemon bar with an olive oil crust. When you think of a classic lemon bar, you probably think of a buttery shortbread crust. I mean, it’s part of what we love about lemon bars. Combine tart lemon with a sweet buttery crust, and well…magic! But when I came across this recipe from Food52 that replaces butter with olive oil, I had to try it.
I wanted to have something sweet on the porch with the kids on a meat and cheese board this weekend. And I just knew these lemon bars with an olive oil crust would be the perfect addition!
Thanks for stopping by today! Every week Cindy, Mary Ann, and I bring you our favorite finds of the week. These lemon bars and a few kitchen items were on my radar this week!
The Ingredients to Make Lemon Bars with an Olive Oil Shortbread Crust
- Lemons for lemon juice and lemon zest
- All purpose flour
- Large eggs
- Extra-virgin olive oil
- Powdered sugar
Any Special Equipment Needed to Make these 6-ingredient Lemon Bars
- A 9-by-9-inch baking pan
- Large bowl
- Measuring cups and spoons
- Parchment paper
- A fine mesh strainer to dust powdered sugar on bars before serving
finish with a sprinkling or dusting of powdered sugar or confectioners’ sugarPrint
A Twist on the Classic Lemon Bar with an Olive Oil Crust
This is almost your classic lemon bar with a sweet lemon curd filling, but the shortbread base uses olive oil instead of butter. It’s nutty, fruity, and salty, making it perfect for dessert or on a cheeseboard. The flavor is familiar, but maybe even better! The sweetness of the lemon curd is balanced by the olive oil.
- Prep Time: 15 minutes
- Cook Time: 90 minutes
- Total Time: 105 minutes
- Yield: 16 1x
For the Crust:
- 2 1/2 cups flour
- 1/2 cup sugar
- 3/4 teaspoon salt
- 3/4 cup olive oil
For the Lemon Curd Filling:
- 6 large eggs
- 1 3/4 cups sugar
- 7 tablespoons flour
- 3 lemons, zested (1 tablespoon)
- 1 cup fresh squeezed lemon juice
- 1/2 teaspoon salt
- Heat oven to 325º
- Line a 9×9 baking pan with parchment paper. I cut two pieces the same width as the pan, leaving enough to hang over the ends. Then I use binder clips to secure each side.
- Make the crust: combine the flour, sugar, and salt and stir to combine. Pour in the olive oil and mix with a spoon until the dough is longer dry. Do not over-mix!
- Dump the dough mixture into the prepared pan and spread out evenly on the bottom with your finger. It’s quite sift, so I went back and smoothed it out with a spatula. Then prick the dough evenly on the bottom.
- Bake 45-60 minutes. (depending on your pan size).
- Meanwhile, make the lemon curd filling.
- Combine the eggs, sugar, flour, lemon juice, zest, and salt and whisk together until smooth.
- Pour into the hot shortbread crust, return to the oven, and bake for 30-40 minutes.
- Cool at room temperature and then chill in the refrigerator completely. Remove from the pan using the parchment paper sides, and cut into squares.
Using binder clips to secure the parchment paper is a tip I learned from Sheri Silver.
Keywords: desserts, lemon, bars
Other Favorites Finds this week are all from a conversation with my friend, Diane Karmen.
Simply the best kitchen towels for about $1 each
My friend Diane was telling me about these kitchen towels. She sent me the article where she read about them in Bon Appétit, and I knew I had to try them. The article described them as “Simply the best, better than all the rest.” Sold! And they are about $1 each. They are great for dinner napkins too!
Silicone lids that made me finally quit saran wrap
Diane also told me about using these silicone lids rather than plastic wrap. I must admit I tried using those beeswax covers for a while, but then they stopped sealing tightly to the bowl, and I returned to plastic wrap. These silicone covers or lids are exactly what I’ve been looking for!
When we returned home from France last year with a suitcase of copper pots for the shop, I tried all sorts of methods to clean it. But then I started using Wright’s Copper and Silver Cream to clean my copper pots and vintage silver. It’s what my mother and grandmother used. And there’s nothing quite like it. It’s inexpensive, a jar will last for years, and it polishes up everything beautifully and easily. Wright’s has been around since 1873. You can read more about flea markets in France in this post.
GAP is 40% off through August 15th.
J.Crew 30% off almost all fall styles
Serena & Lily Warehouse Sale up to 70% off