Lemon Olive Oil Bars with Raspberries

A delicate olive oil shortbread crust is topped with sweet and tart lemon curd and fresh raspberries in these delightful lemon olive oil bars.

COOK TIME 90 minutes
PREP TIME 15 minutes
SKILL LEVEL Medium
SERVES 16 bars

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ORGANIC 100% EXTRA VIRGIN OLIVE OIL

With its mild intensity and notes of ripe fruit, our organic extra virgin olive oil is perfect for baking and light dishes like this one.

INGREDIENTS

Crust

  • 2 ½ cups / all-purpose flour
  • ½ cup / sugar
  • ¾ teaspoons / kosher salt
  • ¾ cup / Zucchi Organic Extra Virgin Olive Oil

Lemon Curd

  • 6 / large eggs
  • 1 ¾ cups / sugar
  • ½ cups / all-purpose flour
  • ½ teaspoon / kosher salt
  • 1 cup / fresh-squeezed lemon juice (about 5 lemons)
  • 3 / lemons, zested

INSTRUCTIONS

Preheat the oven to 325°F. Line an 8×8-inch baking pan with parchment paper.

To make the crust:

In a medium-sized bowl, whisk together flour, sugar, and salt. Slowly pour in the Zucchi Organic Extra Virgin Olive Oil, mixing with a spatula just until a rough dough forms and there are no longer any dry spots. Do not overmix.

Dump dough directly into the lined pan. Using your fingers, pat it out to fill the bottom of the pan. Prick the surface of the dough with a fork.

Bake for about 50 minutes, rotating the pan halfway through, until puffed and golden-brown.

To make the lemon curd:

While the olive oil shortbread is baking, prepare the lemon curd. Combine eggs, sugar, flour, salt, lemon juice, and lemon zest in a bowl and whisk until smooth.

Once the crust is done, remove from oven. Re-whisk the lemon curd until smooth again. Carefully pour the curd onto the hot crust.

Return pan to oven and bake for an additional 30 to 40 minutes, until edges are golden and lemon curd is firm and no longer jiggly.

Cool at room temperature for 30 minutes. Top with fresh raspberries, then refrigerate for 2 hours.

To serve, cut into 12-16 squares.

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