Equipment
* optional
Ingredients
Olive Oil Shortbread Crust
- 170 g all-purpose flour
- 45 g confectioners' sugar, sifted
- 3 g fine sea salt
- 85 g unsalted butter, cold, cubed
- 30 ml extra virgin olive oil
Lemon Olive Oil Curd
- 4 large eggs, room temperature
- 250 g granulated sugar
- 10 g lemon zest
- 120 ml fresh lemon juice, strained
- 30 g all-purpose flour
- 15 ml extra virgin olive oil
- flaky sea salt
- confectioners' sugar
Nutrition (per serving)
Method
Preheat the oven to 175°C (350°F). Line a 23cm (9-inch) square baking pan with parchment paper, leaving an overhang on two sides for easy removal.
For the crust: In a large bowl or stand mixer, combine 170g flour, 45g confectioners' sugar, and 3g fine sea salt. Add the cold cubed butter and 30ml olive oil.
Mix on low speed or rub with fingertips until the mixture resembles coarse, damp sand. It should hold together when clumped but remain crumbly.
Press the crust mixture firmly and evenly into the bottom of the prepared pan. Bake for 20 minutes or until the edges are lightly golden brown.
While the crust bakes, prepare the filling. Whisk together eggs and granulated sugar until well combined. Whisk in the 30g flour, lemon zest, lemon juice, and 15ml olive oil until smooth and emulsified.
Pour the filling directly onto the hot crust immediately after taking it out of the oven. This helps seal the crust and prevents sogginess.
Return the pan to the oven. Bake for 20-25 minutes, or until the center is set but still jiggles slightly like firm gelatin when the pan is nudged.
Remove from oven and allow to cool completely at room temperature on a wire rack (about 1-2 hours). Then, refrigerate for at least 1 hour to fully set before cutting.
Lift the bars out using the parchment overhang. Dust lightly with confectioners' sugar if desired, then slice into 16 squares. Sprinkle generously with flaky sea salt immediately before serving.
Chef's Notes
- The quality of olive oil matters immensely here. Use a fresh, grassy Extra Virgin Olive Oil for the best contrast with the lemon.
- Pouring the filling onto the hot crust is a professional technique that 'seals' the shortbread, preventing the liquid filling from soaking in.
- For the cleanest cuts, wipe your knife with a warm, damp cloth between every single slice.
- If you prefer a sharper curd, reduce the sugar in the filling by 25g, but note this will slightly alter the texture.
Storage
Refrigerator: 5 days — Store in an airtight container to prevent absorbing fridge odors.
Freezer: 3 months — Freeze cut bars without salt garnish; thaw in fridge overnight.
