Lemon Lime Bars

Rich and flavorful - the olive oil adds a unique texture to the curd. Get creative and use an olive oil with herbs - like our Basil Olive Oil.  We used Persian Lime Olive Oil and love the new dimension. 



    • 1¼ cups/155 grams all purpose flour
    • ¼ cup/50 grams granulated sugar (we prefer demerara sugar but it will make the finished bars more golden brown than "lemon yellow"
    • teaspoon finely grated lemon zest
    • ¼ teaspoon fine sea salt
    • 10 tablespoons/142 grams cold butter, cut into cubes


    • 3/4 cup fresh squeezed lemon juice
    • 1 tablespoon lemon zest
    • 1½ cups/300 grams sugar
    • large eggs plus 3 yolks
    • 1½ teaspoons/5 grams cornstarch
    • Pinch of fine sea salt
    • tablespoons/57 grams butter
    • ¼ cup/60 milliliters extra-virgin olive oil - we use Persian Lime


  1. Heat oven to 325 degrees and line a 9-by-9-inch baking pan with enough parchment to hang over two of the sides.
  2. To make the shortbread base, use a hand held metal pastry dough blender.  Mix the sugar, lemon zest and salt in a large bowl. Add butter into the flour until a crumbly dough forms. Press dough GENTLY into prepared pan and bake until shortbread is pale golden all over, 30 to 35 minutes.While the shortbread is baking, prepare the lemon curd: Grate ½ tablespoon zest from lemons and set aside. Squeeze lemons to yield ¾ cup juice
  3. In a small saucepan, whisk together lemon juice, sugar, eggs and yolks, cornstarch and fine sea salt over medium heat until boiling and thickened, 2 to 5 minutes. Don't stop whisking as it boils - otherwise it will get lumpy.  Make sure mixture comes to a boil and the entire surface is boiling (not just the sides of the pan).  Boil for 30 seconds to 1 minute - it should thicken up before you take it off the heat. But once it boils do not cook for longer than 1 minute or you risk the curd thinning out again. Remove from heat. Whisk in butter, olive oil and lemon zest.  IF it has gotten lumpy - strain into a bowl before adding butter and olive oil.
  4. When the shortbread is ready, take it out of the oven and carefully pour the lemon curd onto the shortbread base; return the pan to the oven. Bake until topping is just set, about 15 minutes more. Allow to cool to room temperature, then refrigerate until cold before cutting into bars.     

Bars will be slightly more giggly than other recipes due to olive oil, so keep refrigerated.  Most flavorful eaten within 24 hours of baking, but can store covered in refrigerator up to a week.

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