American Lemon Bars with olive oil and sea salt

Ingredients for 1 servings:

• 150 g flour
• 50 g sugar
• 25 g powdered sugar
• 2 tsp lemon zest
• ¼ tsp sea salt
• 140 g butter, cold
• 5 lemon(s), zest and juice
• 300 g sugar
• 2 eggs, size L
• 3 egg yolks
• 1 tsp, heaped cornstarch
• 1 pinch of sea salt
• 60 g butter
• 60 ml extra virgin olive oil
• e.g. powdered sugar
• e.g. sea salt

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 45 minutes

Preheat the oven to 160°C (top/bottom heat). Line a 20 x 30 cm rectangular baking pan with baking paper so that it overhangs two sides (this will later serve as a handle for lifting the base out of the pan). For the shortcrust pastry base, mix the flour, sugar, icing sugar, lemon zest, and salt in a food processor or a large bowl. Add the butter and mix it into the flour using the food processor or your fingers until a crumbly dough forms. Press the dough into the prepared pan. Bake in the preheated oven on the middle rack for about 30 to 35 minutes, until the pastry has turned a pale golden color. While the shortcrust pastry is baking, prepare the lemon curd. Grate ½ tablespoon of lemon zest and set aside. Squeeze the lemons to obtain about 170 ml of juice. Whisk the lemon juice, sugar, eggs and egg yolks, cornstarch, and fine sea salt in a small saucepan over medium heat until the mixture boils and thickens, about 2 to 5 minutes. Please ensure that the mixture comes to a boil and stands on the stovetop for about 30 seconds to 1 minute. It should thicken before removing from the heat. Once boiling, do not cook for longer than 1 minute, as otherwise there is a risk that the curd will liquefy again. Remove the mixture from the heat and strain into a bowl. Stir in the butter, olive oil, and lemon zest. Remove the finished shortcrust pastry from the oven and carefully pour the lemon curd onto the hot crust. Then return the dish to the oven and bake for another 10 to 15 minutes, until the topping has just set. Allow to cool to room temperature. Then chill in the refrigerator and cut into small squares. Just before serving, sprinkle with icing sugar and sea salt.