Lemon Bars With Olive Oil and Sea Salt

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!

Print Recipe

Prep Time 20

Cook Time 40

Cooling Time 2

Total Time 3

Servings 16 bars

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

Preheat your oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper, leaving an overhang on the sides.
In a medium bowl, mix flour, sugar, and fine sea salt for the crust.
Add olive oil and stir until the mixture forms a soft dough.
Press dough evenly into the bottom of the prepared pan.
Bake crust for 18-20 minutes, or until lightly golden.
Meanwhile, prepare the filling: In a medium bowl, whisk together sugar and flour.
Add eggs, lemon zest, and lemon juice; whisk until smooth.
Pour the lemon mixture over the hot crust as soon as it comes out of the oven.
Return to the oven and bake for 18-20 minutes more, or until the filling is set and no longer jiggly.
Cool completely at room temperature, then refrigerate for at least 2 hours.
Once chilled, lift the bars out of the pan using the parchment overhang.
Sprinkle lightly with flaky sea salt and powdered sugar if using.
Cut into squares and serve.

Notes

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.