These are not like your classic lemon bars, but they are for sure going to become your favorite ones.

These are not like your classic lemon bars, but they are for sure going to become your favorite ones. We love the olive oil here because it makes a terrific job in balancing out the sweetness. The process is simple, you bake a shortbread crust, prepare the curd and chill it. Because olive oil is a prominent ingredient it is crucial to use a very good quality one like Olivo Amigo.  They are a great treat to bring to a picnic, bake sale, potluck, a reunion or just because. 

The lemon bars are photographed with Joy because the deeper flavor will add a whole new level of flavor to your bars! While you can use either oil to enrich these bars, we vote Joy because of the notes of almond and olive it has!


For the shortbread crust:

1 ¼ cup all-purpose flour
¼ cup granulated sugar 
1 lemon, only the zest
½ tsp sea salt
10 tablespoons cold butter (one stick + 2 tbsps) 


For the lemon curd: 

5-6 lemons or ¾ cup of lemon juice
1 ½ cups granulated sugar
2 eggs + 3 egg yolks
2 tsp corn starch
4 tablespoons butter
½ tsp salt
1/3 cup extra virgin olive oil 
Flaky sea salt, confectioner sugar, optional for sprinkling 



Preheat the oven at 325 F and line a 9-by-9 inch baking pan with parchment paper hanging over the sides for easy lift up.

To make the shortbread cookie crust: Pulse all of the ingredients in a food processor until a crumbly mixture forms. You will know when it’s ready when you press it with your fingers and it stays together. Press the dough into the prepared pan with your fingers until and even layer is formed. Bake for 25 to 30 minutes or until the top is lightly golden.

While the crust is baking prepare the lemon curd: Mix the sugar, lemon juice, eggs and yolks, cornstarch and salt in a sauce pan until combined, place it over medium heat until boiling and thickened (3-5 minutes). Once it reaches the boil let it cook for no more than 30 seconds. 

Remove from the heat and strain into a bowl. Add the butter and olive oil and mix with a whisk until completely emulsified. 

When the crust is ready take out of the oven and pour the curd on top. Place back in the oven and bake for 10-15 minutes or until the top is set. 

Let it cool at room temperature and then place it back in the fridge. 

Once it’s completely cooled cut into squares, sprinkle some powdered sugar and Maldon salt (or any flakey sea salt) and serve. 

If you try this recipe or any of our others, let us know on our instagram @yourolivoamigo !