For the Crust 1¼ cups/155 grammes all-purpose flour ½ cup/50 grammes of granulated sugar Three tablespoons 25 grammes confectioners' sugar
One teaspoon finely grated lemon zest; half-teaspoon fine sea salt Cut cold unsalted butter, 10tablespoon/142 grammes, into cubes.
regarding the Curd From four to six lemons 1 ½ cups or 300 grams of sugar Two huge eggs plus three yolks.
1 ½ teaspoon/5 grammes of cornstarch Pinch of very fine sea salt Four tablespoons equivalent of 57 grammes butter ¼ cup divided by 60 milliliters extra-virgin olive oil with fruit flavors
Line a 9-by---9-inch baking sheet with enough paper to hang over two of the sides (to be used as handles later to raise the bars out of the pan). Heat oven to 325 degrees.
Pulse together in a food processor or big bowl the flour, granulated sugar, confectioners' sugar, lemon zest, and salt to produce the shortbread base.
Add butter and pulse (or use two knives or your fingers) to cut the butter into the flour until a crumbly mixture results. Press dough into ready pan and bake, 30 to 35 minutes, until pale golden all over.
Prepare the lemon curd as the shortbread bakes. Set aside Grate ½ tablespoon zest from lemons. Squeeze lemons for ¾ cup of juice.
add lemon juice, sugar, eggs and yolks in a small saucepan over medium heat until boiling and thickened, 2 to 5 minutes; also add cornstarch and fine sea salt.
See it thicken before you turn off the heat; make sure the mixture rises to a boil and stays there for thirty seconds or so.
But once it boils, don't cook for more than one minute; else, the curd thinning out once more is likely. Cut off from the heat and drain into a basin. Whisk butter, olive oil and lemon zest.
Take the shortbread out of the oven when ready and gently pour the lemon curd over the base; then, back the pan into the oven. Bake ten to fifteen minutes more until the topping is barely set.
Let cool to room temperature; then, chill until cold; cut into bars from there. Just before serving, scatter flaky sea salt and confectioners' sugar.