Eureka Lemon Olive Oil Maldon Flaked Sea Salt

Olive Oil Lemon Bars

Name: Olive Oil Lemon Bars
Prep time: 20 min
Cook time: 1 h 15 min
Total time: 1 h 35 min
Yield: 8-16
Ingredients: 2 ½ Cups flour; ½ Cup sugar; ¾ Tsp. Salt; 1 ½ Cups Eureka Lemon Olive Oil; 4 to 6 Lemons; 1 ½ Cups sugar; 2 Large eggs plus 3 yolks; 1 ½ Tsp. Cornstarch; Pinch of fine sea salt; ½ Cup Mild Extra Virgin Olive Oil; Confectioners’ sugar and Maldon Flaked Sea Salt, for sprinkling

Mar 10, 2026

Olive Oil Lemon Bars

Rated 4.7 stars by 3 users

Servings

8-16

Prep Time

20 minutes

Cook Time

75 minutes

Zesty, sweet-tart lemon bars are made even more luxurious with the addition of our Eureka Lemon Olive Oil and a sprinkle of Maldon Flaked Sea Salt. Plus, the use of olive oil instead of butter in both the filling and crust dramatically cuts down on the cholesterol without sacrificing taste!

Author:

Allan Hussey

Ingredients

Olive Oil Crust

2 ½ Cups flour
½ Cup sugar
¾ Tsp. Salt
1 ½ Cups Eureka Lemon Olive Oil

Lemon Curd

4 to 6 Lemons
1 ½ Cups sugar
2 Large eggs plus 3 yolks
1 ½ Tsp. Cornstarch
Pinch of fine sea salt
½ Cup Mild Extra Virgin Olive Oil
Confectioners’ sugar and Maldon Flaked Sea Salt, for sprinkling

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Directions

Heat the oven to 325°F. Line a 9×9-inch baking pan with parchment paper, leaving enough overhang on two sides so you can lift the bars out later.
In a bowl, combine flour, sugar, and salt. Stir to mix. Pour in the Eureka Lemon Olive Oil and mix with a spoon until a crumbly dough forms and no dry flour remains. Don’t over mix.
Dump the dough into the prepared pan and press it evenly across the bottom with your fingers. Smooth the surface with a spatula if needed, then prick the dough all over with a fork.
Bake the crust for 45–60 minutes, depending on the pan, until it turns golden brown.
While the crust bakes, make the lemon curd. Finely grate ½ tablespoon lemon zest and set aside. Juice the lemons until you have ¾ cup lemon juice.
In a small saucepan, whisk together the lemon juice, sugar, eggs and yolks, cornstarch, and a pinch of sea salt. Cook over medium heat, whisking constantly, until the mixture comes to a boil and thickens, about 2–5 minutes.
Once it reaches a boil, keep it boiling for about 30 seconds until noticeably thick. Do not cook it longer than 1 minute once boiling or the curd can thin again.
Remove from the heat and strain the curd into a bowl. Whisk in mild Extra Virgin Olive Oil and the reserved lemon zest until smooth.
When the crust is ready, remove it from the oven and carefully pour the lemon curd over the hot crust. Return the pan to the oven and bake 10–15 minutes, until the filling is just set.
Let the bars cool to room temperature, then refrigerate until fully chilled before cutting. Before serving, sprinkle with confectioner’s sugar and Maldon Flaked Sea Salt.