Lemon Barswith Olive Oil and Sea Salt

Preheat the oven to 350°F (350°F). Line a 9×13‑inch baking pan with parchment paper, allowing excess paper to hang over the sides for easy removal later.

In a medium bowl, whisk together the sifted all‑purpose flour, 3/4 cup sifted granulated sugar, and a pinch of salt until evenly combined.

Add the room‑temperature olive oil and softened unsalted butter to the dry mixture. Using a pastry cutter or your fingertips, blend until the mixture resembles coarse crumbs.

Press the crumb mixture firmly and evenly into the prepared pan, creating a uniform crust about 1/2‑inch thick.

Bake the crust in the preheated oven for 18–20 minutes, or until it turns a light golden color. Remove from the oven and set aside while you prepare the filling.

While the crust bakes, whisk the egg yolks with 1/2 cup sifted granulated sugar in a separate bowl until the mixture becomes pale and thick, about 2–3 minutes.

Stir the freshly squeezed lemon juice and grated lemon zest into the yolk‑sugar mixture, mixing until fully incorporated.

In another clean bowl, whisk the egg whites to soft peaks. Gently fold the whipped egg whites into the lemon mixture, being careful not to deflate the whites.

Pour the lemon custard over the pre‑baked crust, spreading it evenly with a spatula.

Return the pan to the oven and bake for an additional 20–25 minutes, or until the custard is set around the edges but still slightly wobbly in the center.

Remove the bars from the oven and place the pan on a wire rack to cool completely, about 30 minutes.

Once cooled, dust the top lightly with sea salt to taste.

Refrigerate the lemon bars for at least 2 hours to allow the custard to fully set and the flavors to meld.

Using the overhanging parchment paper, lift the bars out of the pan and cut into 12 equal squares. Serve chilled.