5 Ingredients or Fewer

Lemon Bars With a Salty Olive Oil Crust

August 28, 2018
29 Ratings
Photo by Ty Mecham
Author Notes

An almost-classic lemon bar. The sweet, tart lemon curd is thicker than usual and the shortbread crust has a little secret: There’s no butter. Instead, we use fruity, savory olive oil, plus a generous amount of salt. —Emma Laperruque

Test Kitchen Notes

This is one of our Big Little Recipes. Read more here: 5-Ingredient Lemon Bars Are a Classic With a Lil' Twist. —The Editors

Watch This Recipe
Lemon Bars With a Salty Olive Oil Crust
  • Prep time 20 minutes
  • Cook time 1 hour 20 minutes
  • Serves one 8- by 8-inch pan (16 bars)
  • Crust
  • 2 1/2 cups (320 grams) all-purpose flour
  • 1/2 cup (100 grams) sugar
  • 3/4 teaspoon kosher salt
  • 3/4 cup (161 grams) olive oil
  • Lemon curd
  • 6 large eggs
  • 1 3/4 cups (350 grams) sugar
  • 7 tablespoons (56 grams) all-purpose flour
  • 1 cup (240 grams) fresh-squeezed lemon juice
  • 3 lemons, zested (about 1 tablespoon)
  • 1/2 teaspoon kosher salt
In This Recipe
  1. Heat the oven to 325° F. Line an 8x8-inch baking pan with parchment. The easiest way to do this is to cut a roughly 11- by 11-inch square. Now cut slits inward from each corner—this will help the paper fold into place. Place the parchment inside and smooth out with your hands.
  2. Make the crust. Combine the flour, sugar, and salt in a bowl. Mix with a spoon to combine. Add the olive oil and mix again until a lumpy dough forms. There should be no dry spots, but it won’t come together into a single mass—don’t overmix!
  3. Dump the olive oil dough into the lined pan and use your hands to pat it flat. Use a fork to prick the dough—figure 15 or so times, evenly distributed.
  4. Bake for 45 to 60 minutes, rotating halfway through, until puffed and golden-brown.
  5. Meanwhile, mix the lemon curd. Combine all ingredients in a bowl and whisk until smooth.
  6. When the shortbread timer goes off, re-whisk the lemon mixture if it’s been sitting around awhile. Use oven mitts to gingerly pull out the oven rack. Carefully pour the lemon mixture onto the hot crust. Even more carefully, push the rack back and close the oven. Bake for 30 to 40 minutes until the edges of the lemon bar are slightly puffed and the center barely jiggles.
  7. Cool at room temperature until just warm to the touch—at least 30 minutes—then chill in the refrigerator completely. Use the parchment to remove from the pan, then cut into 16 squares.

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Emma is the food editor at Food52. Before this, she worked a lot of odd jobs, all at the same time. Think: stir-frying noodles "on the fly," baking dozens of pastries at 3 a.m., reviewing restaurants, and writing articles about everything from how to use leftover mashed potatoes to the history of pies in North Carolina. Now she lives in New Jersey with her husband and their cat, Butter. Stay tuned every Tuesday for Emma's cooking column, Big Little Recipes, all about big flavor and little ingredient lists. And see what she's up to on Instagram at @emmalaperruque.