Olive Oil Lemon Bars with Sea Salt

There’s a reason olive oil and lemon belong together, and these bars make the case in one bite. Swapping butter for our Eureka Lemon Fused Olive Oil gives the crust a tender crumb and threads bright citrus through every layer, since the oil is pressed with whole fresh lemons right alongside the olives. The filling sets into a silky, tart custard, finished with a dusting of powdered sugar and a pinch of flaky sea salt for contrast. Want to take them over the top? Drizzle the cooled bars with a few drops of our dark Blueberry or Raspberry balsamic before serving.

Makes one 8×8 pan, about 16 bars

Crust

1 1/2 cups all-purpose flour
1/2 cup powdered sugar
1/4 tsp fine salt
1/2 cup extra virgin olive oil (a mild, buttery oil works best)

Filling

4 large eggs
1 1/4 cups granulated sugar
1 tbsp lemon zest
2/3 cup fresh lemon juice (about 4 lemons)
3 tbsp extra virgin olive oil
1/4 cup all-purpose flour
Flaky sea salt and powdered sugar, for finishing

Instructions

Heat oven to 350°F. Line an 8×8 pan with parchment, leaving overhang on two sides.

Stir together flour, powdered sugar, and salt. Add olive oil and mix until a soft dough forms. Press evenly into the pan.
Bake the crust 20 to 25 minutes, until lightly golden at the edges.

While it bakes, whisk eggs and sugar until smooth. Whisk in zest, lemon juice, and olive oil, then whisk in flour until no lumps remain.

Pour the filling over the hot crust and bake 18 to 22 minutes, until the center is just set.

Cool completely, then chill at least 1 hour. Lift out, slice, dust with powdered sugar, and finish with a pinch of flaky sea salt.