Ingredients:
For the crust:
- 1 cup all-purpose flour
- ¼ cup granulated sugar
- ¼ teaspoon salt
- ¼ cup Lemon Premium Olive Oil
- 1 tablespoon cold water
For the lemon filling:
- 1 cup granulated sugar
- 2 tablespoons all-purpose flour
- 3 large eggs
- 1/3 cup lemon juice (freshly squeezed for best flavor)
- 1 tablespoon lemon zest
- 2 tablespoons Lemon Premium Olive Oil
For dusting:
- Powdered sugar
Instructions:
- Preheat your oven to 350ºF (175ºC). Line an 8x8-inch baking pan with parchment paper, leaving some overhang on the sides for easy removal.
- Begin with the crust: In a medium bowl, combine 1 cup of flour, ¼ cup of granulated sugar, and ¼ teaspoon of salt. Drizzle in the lemon infused olive oil and add 1 tablespoon of cold water. Mix with a fork until the mixture resembles coarse crumbs.
- Press the mixture evenly into the bottom of the prepared pan. Bake for 15-20 minutes until just golden. Remove from the oven and set aside to cool slightly while you make the filling.
- For the lemon filling: In a separate bowl, whisk together 1 cup of granulated sugar and 2 tablespoons of flour. Beat in the eggs one at a time. Stir in the lemon juice, lemon zest, and lemon infused olive oil until well combined.
- Pour the filling over the baked crust and return to the oven. Bake for an additional 20-25 minutes, or until the filling is set and no longer wobbles when the pan is shaken.
- Remove from the oven and cool completely in the pan on a wire rack. Once cool, use the parchment paper overhang to lift the bars out of the pan.
- Before serving, dust the top with powdered sugar. Cut into squares and serve.