LEMON BARS WITH OLIVE OIL AND SEA SALT
http://cooking.nytimes.com/recipes/1017141-lemon-bars-with-olive-oil-and-sea-salt?utm_medium=Social&utm_source=Facebook_Paid&utm_campaign=Recipes&kwp_0=59692
Provided by Karen Feinen
Categories Puddings
Number Of Ingredients 17
Steps:
- 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 (to be used as handles later to lift the bars out of the pan).
- 2. To make the shortbread base, pulse together the flour, granulated sugar, confectioners' sugar, lemon zest and salt in a food processor, or whisk together in a large bowl. Add butter and pulse (or use two knives or your fingers) to cut the butter into the flour until a crumbly dough forms. Press dough into prepared pan and bake until shortbread is pale golden all over, 30 to 35 minutes.
- 3. While the shortbread is baking, prepare the lemon curd: Grate 1/2 tablespoon zest from lemons and set aside. Squeeze lemons to yield 3/4 cup juice.
- 4. 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. Make sure mixture comes to a boil or the cornstarch won't activate. But once it boils do not cook for longer than 1 minute or you risk the curd thinning out again. Remove from heat and strain into a bowl. Whisk in butter, olive oil and lemon zest.
- 5. 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, 10 to 15 minutes more. Allow to cool to room temperature, then refrigerate until cold before cutting into bars. Sprinkle with confectioners' sugar and flaky sea salt right before serving.
- 6. Notes: Traditional lemon bars balance the tangy sweetness of lemon curd with a rich shortbread crust. This recipe adds extra notes of flavor to the mix: the compelling bitterness of good olive oil and a touch of sea salt sprinkled on top. They lend a mild savory character to this childhood favorite, making it a little more sophisticated than the usual lemon bar, but just as compelling. Choose an olive oil with personality, otherwise you'll miss the point. Something herbal and fresh tasting with peppery notes works best. Although the bars will last up to five days when stored in the fridge, they have the brightest flavor when eaten within 24 hours of baking.
LEMON BARS WITH OLIVE OIL AND SEA SALT
Traditional lemon bars balance the tangy sweetness of lemon curd with a rich shortbread crust. This recipe adds extra notes of flavor to the mix: the compelling bitterness of good olive oil and a touch of sea salt sprinkled on top. They lend a mild savory character to this childhood favorite, making it a little more sophisticated than the usual lemon bar, but just as compelling. Choose an olive oil with personality, otherwise you'll miss the point. Something herbal and fresh tasting with peppery notes works best. Although the bars will last up to five days when stored in the fridge, they have the brightest flavor when eaten within 24 hours of baking.
Provided by Melissa Clark
Categories snack, cookies and bars, dessert
Time 1h30m
Yield 24 bars
Number Of Ingredients 14
Steps:
- Heat oven to 325 degrees and line a 9-by-9-inch baking pan with enough parchment to hang over two of the sides (to be used as handles later to lift the bars out of the pan).
- To make the shortbread base, pulse together the flour, granulated sugar, confectioners' sugar, lemon zest and salt in a food processor, or whisk together in a large bowl. Add butter and pulse (or use two knives or your fingers) to cut the butter into the flour until a crumbly dough forms. Press dough 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 1/2 tablespoon zest from lemons and set aside. Squeeze lemons to yield 3/4 cup juice.
- 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. Make sure mixture comes to a boil and stays there for 30 seconds or so; you should see it 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 and strain into a bowl. Whisk in butter, olive oil and lemon zest.
- 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, 10 to 15 minutes more. Allow to cool to room temperature, then refrigerate until cold before cutting into bars. Sprinkle with confectioners' sugar and flaky sea salt right before serving.
Nutrition Facts : @context http, Calories 176, UnsaturatedFat 4 grams, Carbohydrate 23 grams, Fat 10 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 5 grams, Sodium 44 milligrams, Sugar 16 grams, TransFat 0 grams
NYT LEMON BARS WITH OLIVE OIL AND SEA SALT
Steps:
- 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 (to be used as handles later to lift the bars out of the pan). 2) To make the shortbread base, pulse together the flour, granulated sugar, confectionersâ sugar, lemon zest and salt in a food processor, or whisk together in a large bowl. Add butter and pulse (or use two knives or your fingers) to cut the butter into the flour until a crumbly dough forms. Press dough into prepared pan and bake until shortbread is pale golden all over, 30 to 35 minutes. 3) While the shortbread is baking, prepare the lemon curd: Grate 1/2 tablespoon zest from lemons and set aside. Squeeze lemons to yield 3/4 cup juice. 4) 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. Make sure mixture comes to a boil or the cornstarch wonât activate. But once it boils do not cook for longer than 1 minute or you risk the curd thinning out again. Remove from heat and strain into a bowl. Whisk in butter, olive oil and lemon zest. 5) 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, 10 to 15 minutes more. Allow to cool to room temperature, then refrigerate until cold before cutting into bars. Sprinkle with confectionersâ sugar and flaky sea salt right before serving.
LEMON BARS WITH OLIVE OIL AND SEA SALT
Steps:
- Heat oven to 325 degrees Line 9x9 inch baking pan with enough parchment to hang over sides to be able to lift out baked bars Crust Pulse together flour, granulated sugar, confectioners sugar, lemon zest and sea salt in food processor Add butter and pulse until crumbly dough forms. Press dough into prepared baking pan and bake until shortbread is golden yellow, 30-35 mins Curd: while shortbread is baking: 1/2 tablespoons lemon zest - grate from lemons and set aside squeeze lemons to make 3/4 c lemon juice In a small sauce pan whisk together lemon juice, sugar, eggs and yolks, corn starch and fine sea salt over medium heat until boiling and thickened, 2-5 mins. Remove from heat and strain into bowl. Whisk in butter, olive oil and lemon zest Final prep When shortbread is ready remove from oven, carefully pour curd over pastry and return to iven until curd is set, 10-15 mins Allow to cool to room temp, refrigerate till cold, cut into bars. Sprinkle with confectioners sugar and flaky sea salt before serving
More about "lemon bar with olive oilsea salt recipes"
LEMON BARS WITH OLIVE OIL AND SEA SALT | MELISSA CLARK RECIPES
Web Jan 17, 2015 Lemon Bars With Olive Oil and Sea Salt | Melissa Clark Recipes | The New York Times The New York Times 4.28M subscribers Subscribe 1.5K 90K views 8 years ago Melissa Clark …
From youtube.com
Author The New York TimesViews 90.8K
From youtube.com
Author The New York TimesViews 90.8K
LEMON BARS WITH OLIVE OIL AND SEA SALT | NYT COOKING
Web May 14, 2019 Lemon Bars With Olive Oil and Sea Salt | NYT Cooking 49,366 views May 14, 2019 1.2K Dislike Share Save NYT Cooking 476K subscribers Traditional lemon bars balance the …
From youtube.com
Author NYT CookingViews 51.6K
From youtube.com
Author NYT CookingViews 51.6K
LEMON BARS WITH OLIVE OIL & SEA SALT | CULINARY CARTEL
Web Aug 3, 2022 Utterly sublime! To make these divine lemon bars, you will need only supermarket staple ingredients, a bit of patience, and plenty of …
From culinarycartel.com
Cuisine AmericanTotal Time 1 hr 30 minsCategory Baked GoodsCalories 180 per serving
From culinarycartel.com
Cuisine AmericanTotal Time 1 hr 30 minsCategory Baked GoodsCalories 180 per serving
BEST OLIVE OIL LEMON BARS RECIPE - HOW TO MAKE …
Web Apr 22, 2021 Bake for 45 to 60 minutes, rotating halfway through, until puffed and golden-brown. Meanwhile, mix the lemon curd. Combine all ingredients in a bowl and whisk until smooth. When the shortbread timer …
From food52.com
From food52.com
LEMON BARS WITH OLIVE OIL AND SEA SALT RECIPE - OURHARVEST
Web Lemon Bars with Olive Oil and Sea Salt Serves: 2 Cook Time: 30 minutes Ingredients 1 1/4 cups All-Purpose Flour 1/4 cup Granulated Sugar 3 tablespoon Confectioner's Sugar 1 teaspoon Grated Lemon Zest 1/4 …
From ourharvest.com
From ourharvest.com
BURSTING WITH FLAVOR: LEMON BARS WITH OLIVE OIL AND SEA …
Web Ingredients: For the crust: – ½ cup (120 ml) olive oil – ¾ cup (95 grams) all-purpose flour – ¼ teaspoon sea salt For the lemon filling: – ⅔ cup (130 grams) granulated sugar – ⅓ cup (40 grams) cornstarch – ¼ teaspoon …
From saltsworldwide.com
From saltsworldwide.com
LEMON BARS WITH OLIVE OIL AND SEA SALT - BITES OUT OF LIFE
Web Mar 18, 2015 Lemon Bars with Olive Oil and Sea Salt Recipe from Melissa Clark / NY Times Makes one 9-x-9 pan of bars For the crust: – 1-1/4 cups all-purpose flour – 1/4 cup granulated sugar – 3 tablespoons …
From bitesoutoflife.com
From bitesoutoflife.com
LEMON BARS WITH OLIVE OIL AND SEA SALT RECIPE
Web Save this Lemon bars with olive oil and sea salt recipe and more from The Essential New York Times Cookbook: Tenth Anniversary Edition: The Recipes of Record to your own …
From eatyourbooks.com
From eatyourbooks.com
LEMON BARS WITH OLIVE OIL & SEA SALT RECIPE BY CHRIS.ZURHORST
Web Great recipe for Lemon Bars with Olive Oil & Sea Salt. I can't take credit for this recipe. I found it in the NY Times. The article is by Melissa Clark, titled: An Added Touch of the …
From cookpad.com
From cookpad.com
LEMON BARS WITH OLIVE OIL AND SEA SALT RECIPES RECIPE
Web This recipe adds extra notes of flavor to the mix: the compelling bitterness of good olive oil and a touch of sea salt sprinkled on top. They lend a mild savory character to this …
From alicerecipes.com
From alicerecipes.com
BRIGHTRX: LEMON BARS WITH OLIVE OIL AND SEA SALT – BRIGHTLAND
Web Instructions. 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 (to be used as handles later to lift the bars out …
From brightland.co
From brightland.co
LEMON BARS WITH SALT & OLIVE OIL | SOMETHING NEW FOR DINNER
Web This fabulous and unusual, salted olive oil lemon bar recipe is truly delicious, particularly when made with Meyer lemons. Check out my latest nature-centric photography …
From somethingnewfordinner.com
From somethingnewfordinner.com
RECIPE: LEMON BARS WITH OLIVE OIL AND SEA SALT
Web Sep 21, 2015 CURD 4 to 6 large lemons 1½ cups sugar 2 large eggs plus 3 yolks 1½ teaspoons cornstarch Pinch of sea salt 4 tablespoons unsalted butter, cut into pieces ¼ …
From seattletimes.com
From seattletimes.com
LEMON BARS WITH OLIVE OIL AND SEA SALT
Web Jun 19, 2021 Lemon Bars with Olive Oil and Sea Salt Olive oils with sweet notes can be used for baking and are especially good in quick breads and bars like these. Ingredients …
From freshpressedoliveoil.com
From freshpressedoliveoil.com
LEMON BARS WITH OLIVE OIL AND SEA SALT – LIQUID GOLD TASTING BAR
Web Lemon Bars with Olive Oil and Sea Salt – Liquid Gold Tasting Bar & All Things Olive | Buy Fresh Gourmet Olive Oils Online
From allthingsolive.ca
From allthingsolive.ca
LEMON BARS WITH OLIVE OIL & SEA SALT RECIPE – FOOD DISHES
Web Apr 13, 2022 To begin with this particular recipe, we must prepare a few ingredients. You can cook lemon bars with olive oil & sea salt using 17 ingredients and 13 steps. Here is …
From fooddishes.netlify.app
From fooddishes.netlify.app
LEMON BARS WITH OLIVE OIL & SEA SALT RECIPE - CALIVIRGIN
Web 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. Make sure mixture …
From calivirgin.com
From calivirgin.com
PAGE NOT FOUND • INSTAGRAM
Web 21 likes, 2 comments - Allegra Goldman (@_agoals_) on Instagram: "• Capsicum Stuffed with Meat and Rice • Recipe used from Stella’s Sephardic Table (Jewish ..."
From instagram.com
From instagram.com
LEMON BARS (WITH EXTRA VIRGIN OLIVE OIL & SEA SALT)
Web Feb 10, 2022 The heart-healthy olive oil and sea salt add a nice dimension to the lemon bars. For the Crust: 1 ¼ cups organic non-bleached flour ¼ cup organic granulated …
From freshharvest.co
From freshharvest.co
You'll also love