Lemon bars with salt and olive oil
This fabulous and unusual lemon bar recipe by Melissa Clark of the New York Times is truly delicious. Who would have thought olive oil and sea salt would make a better lemon bar? Make them with Meyer...
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Cooking tools:
- Food processor
- Baking pan
- Fine-mesh sieve
- Sifter
- Saucepan
- Whisk
- Wooden spoon
- Mixing bowl
- Parchment paper
- Oven
- Stove
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Refrigerator
Ingredients
- 1 1/4 cups all purpose flour
- 1/4 cup granulated sugar
- 3 T powdered sugar
- Zest of 1 lemon
- 1/4 t fine sea salt
- 10 T unsalted butter, cold and cut into 1 T pieces
- Zest from 1 lemon
- 3/4 cup fresh lemon juice (preferably Meyer lemons)
- 1 1/2 cups granulated sugar
- 2 whole eggs
- 3 egg yolks
- 1 1/2 t cornstarch
- Pinch of fine sea salt
- 4 T cold butter, cut into 8 pieces
- 1/4 cup good fruity extra-virgin olive oil
- 2 T powdered sugar
- Maldon sea salt
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