Meyers Lemon Squares with Sea Salt and Olive Oil

Instructions

1. For shortbread crust: Lightly mix flour, sugar, salt and lemon zest in mixing bowl. Cut chilled butter into flour with your fingertip until texture resembles cornmeal. Use a fork to mix ice water into dough. Add vanilla. Combine dough until it forms a ball. Wrap in plastic wrap and chill for about 30 minutes.
2. You can either roll dough out or press dough into a square 8X8" pan. Bake at 350 for about 15 minutes or until lightly browned and partially baked. Let cool.
3. For lemon curd filling: Whisk the egg and yolks in a small heavy saucepan over low to medium heat. Add lemon juice, zest and sugar. Continue whisking. You may want to use a wooden spoon or spatula at this point to make sure that you scrape the bottom and sides of the pan so the mixture does not cook to fast or stick.
4. Add the butter and continue stirring or whisking. Add a pinch of sea salt. The mixture will begin to thicken quickly and bubble lightly around the edges. Whisk for another 10-20 seconds and remove from heat. Add olive oil.
5. Push the curd through a strainer into a bowl to obtain and smooth mixture.
6. Spread the curd evenly on the crust.
7. Reduce oven heat to 325. Return pan to oven and bake for 10-15 minutes until the curd is set. Allow to cool to room temp or place in refrigerator to cool. Slice into small bars. Dust with powdered sugar or flaky sea salt before serving.

• Servings : 10-12
• Recipe Type : All Recipes, Sweets