Makes about 9 servings.
Preheat oven to 325 F.
Line a 9x9 baking pan with enough parchment paper to overhang two sides.
In a food processor, pulse together to combine:
- 155 grams AP flour
- 50 grams sugar
- 25 grams powdered sugar
- 1 teaspoon grated lemon zest
- 1/4 teaspoon fine sea salt
Add, and pulse to make a crumbly dough:
- 10 tablespoons cold unsalted butter, cut into cubes
Press dough into prepared pan, as thinly as possible (discarding any extra dough).
Bake until crust is pale golden (~35 minutes).
In a small sauce pan, whisk together over medium heat, bring to a boil for no more than 30 seconds (until thickened):
- 3/4 cup lemon juice
- 150 grams sugar
- 2 large eggs plus 3 yolks
- 5 grams (~1.5 teaspoons) cornstarch
- 1/4 teaspoon fine sea salt
Remove from heat immediately.
Whisk in:
- 1/2 tablespoon lemon zest
- 4 tablespoons butter
- 60 grams olive oil
Pour curd over crust, spread evenly, and bake until set (~12-15 minutes longer).
Cool to room temp over a wire rack, and chill in the fridge until cold.
Remove bars from pan to slice, and garnish:
- Finishing salt (sprinkle very lightly and very evenly)
- Powdered sugar