Lemon Bars with Olive Oil and Sea Salt

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Few desserts capture the brightness of fresh citrus like lemon bars. Today, we’re taking this classic treat to the next level with our Lemon Bars With Olive Oil and Sea Salt recipe. This refreshing twist delivers a beautiful balance of sweet, tart, rich, and savory notes that will keep you reaching for another slice.

Traditional lemon bars typically use butter in the crust, but swapping in olive oil adds a subtle fruity depth and lightness that makes these bars feel less heavy while still being incredibly satisfying. The final touch—a sprinkle of flaky sea salt—elevates the flavor complexity, offering little bursts of savory contrast against the vibrant citrus.

This dessert is perfect for spring and summer gatherings, potlucks, bridal showers, or any time you crave a sunny bite of sweetness. It’s also a beautiful make-ahead option that cuts easily into perfect squares, travels well, and always leaves guests raving.

Our Lemon Bars With Olive Oil and Sea Salt are dairy-free thanks to the olive oil crust, making them suitable for those who avoid dairy products. Plus, there are no pork- or alcohol-based ingredients, ensuring these bars can be enjoyed by a wider range of people.

The real star of these bars is, of course, the lemon. Using freshly squeezed lemon juice and a bit of zest ensures that every bite delivers the tangy, sunny flavor that makes lemon bars such a beloved classic. Combined with a tender olive oil shortbread base, it’s an irresistible pairing.

We love this recipe because it’s simple yet sophisticated. The crust comes together in minutes, and the filling is a basic stir-together custard that bakes into a smooth, silky layer. No special equipment needed—just a bowl, a whisk, and a good baking pan.

One bite and you’ll be hooked: the tender crust, the luscious lemon curd, and the hint of sea salt all playing together harmoniously. It’s bright without being too sharp, rich without being cloying, and sophisticated without being fussy.

You can dress these bars up with a light dusting of powdered sugar before serving, or leave them bare to highlight the glossy, golden top. They’re lovely either way, depending on the look you prefer.

And best of all, these Lemon Bars store beautifully. They taste even better after a day in the fridge as the flavors meld together, making them a perfect make-ahead dessert for busy hosts.

Ready to experience the magic of olive oil, sea salt, and lemon together? Let’s dive into the recipe and bring a little more sunshine to your table!

Servings Makes about 16 bars

Time

Prep Time: 20 minutes

Cook Time: 40 minutes

Cooling Time: 2 hours

Total Time: 3 hours

Ingredients

For the Crust:

• 1 1/4 cups all-purpose flour
• 1/4 cup granulated sugar
• 1/4 teaspoon fine sea salt
• 1/2 cup extra-virgin olive oil

For the Lemon Filling:

• 1 cup granulated sugar
• 2 tablespoons all-purpose flour
• 3 large eggs
• 1 tablespoon lemon zest
• 1/2 cup freshly squeezed lemon juice (about 3-4 lemons)

For Finishing:

• Flaky sea salt, for sprinkling
• Powdered sugar, optional for dusting

Instructions

1. Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving an overhang on the sides.
2. In a medium bowl, mix flour, sugar, and fine sea salt for the crust.
3. Add olive oil and stir until the mixture forms a soft dough.
4. Press dough evenly into the bottom of the prepared pan.
5. Bake crust for 18-20 minutes, or until lightly golden.
6. Meanwhile, prepare the filling: In a medium bowl, whisk together sugar and flour.
7. Add eggs, lemon zest, and lemon juice; whisk until smooth.
8. Pour the lemon mixture over the hot crust as soon as it comes out of the oven.
9. Return to the oven and bake for 18-20 minutes more, or until the filling is set and no longer jiggly.
10. Cool completely at room temperature, then refrigerate for at least 2 hours.
11. Once chilled, lift the bars out of the pan using the parchment overhang.
12. Sprinkle lightly with flaky sea salt and powdered sugar if using.
13. Cut into squares and serve.

Tips

• Use fresh lemon juice, not bottled, for the best flavor.
• Don’t overbake the filling; it should just barely be set.
• Olive oil gives a unique flavor—use a mild, fruity variety for best results.
• Refrigerate for cleaner slices and better flavor development.
• Store leftovers covered in the fridge for up to 5 days.

Why You Will Love This Recipe

These Lemon Bars With Olive Oil and Sea Salt offer a modern, sophisticated twist on a classic favorite. They’re perfectly balanced, simple to make, and guaranteed to brighten up any dessert table with their vibrant flavor.

Summary Our Lemon Bars With Olive Oil and Sea Salt combine a tender olive oil shortbread crust, a bright and tangy lemon filling, and a sprinkle of flaky sea salt for an unforgettable dessert. Fresh, simple, and irresistibly delicious!