Dessert

BrightRx: Lemon Bars With Olive Oil and Sea Salt

BrightRx: Lemon Bars With Olive Oil and Sea Salt
[open type="rte"]

June's BrightRx is dedicated to summer citrus. We are embracing oranges, lemons and more to brighten up our meals in these warmer days. Juicy and refreshing, citrus adds a beautiful burst to these dishes in both color and flavor. We love that it also serves as an excellent source of vitamin C to boost our immune systems. Our Operations & Supply Chain Lead Hannah Milligan adapted this lemon bar recipe from New York Times Cooking.

[close type="rte"] [open type="rte"]

For the Crust

[close type="rte"] [open type="ingredients"] [ingredient product="false" text="1 ¼ cups/ 155 grams all-purpose flour"] [ingredient product="false" text="¼ cup/ 50 grams granulated sugar"] [ingredient product="false" text="3 tablespoons/ 25 grams confectioners’ sugar, plus more for sprinkling"] [ingredient product="false" text="1 teaspoon finely grated lemon zest"] [ingredient product="false" text="¼ teaspoon fine sea salt"] [ingredient product="false" text="10 tablespoons/ 142 grams cold unsalted butter, cut into cubes"] [close type=“ingredients” cta=“false”] [open type="rte"]

For the Curd

[close type="rte"] [open type="ingredients"] [ingredient product="false" text="4 to 6 lemons"] [ingredient product="false" text="1 ½ cups/ 300 grams sugar"] [ingredient product="false" text="2 large eggs plus 3 yolks"] [ingredient product="false" text="1 ½ teaspoons/ 5 grams cornstarch"] [ingredient product="false" text="Pinch of fine sea salt"] [ingredient product="false" text="4 tablespoons/ 57 grams butter"] [ingredient product="false" text="Confectioners’ sugar"] [ingredient product="false" text="Flaky sea salt, for sprinkling"] [ingredient product="true" handle="arise" title="Brightland ARISE olive oil" text="1/4 cup/60 milliliters of PRODUCT"] [close type="ingredients"] [open type="instructions"] [instruction step="1" text="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)."] [instruction step="2" text="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."] [instruction step="3" text="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."] [instruction step="4" text="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, Brightland ARISE olive oil and lemon zest."] [instruction step="5" text="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."] [close type="instructions"]

Reading next

BrightRx: Citrus and Fennel Salad with Sumac and Herb Vinaigrette

BrightRx: Citrus and Fennel Salad with Sumac and Herb Vinaigrette

GF
Panzanella Salad with Burrata

Panzanella Salad with Burrata

VG