Ingredients

Method

1. 1

   In a large bowl, combine the flour, powdered sugar, granulated sugar, and lemon zest. Add the cold, cubed butter.

2. 2

   Using your hands, work the butter into the dry ingredients until the mixture resembles coarse crumbs.

3. 3

   Pour the crumbly mixture into a parchment-lined 8x8 inch baking pan. Press the mixture down firmly and evenly to form the crust.

4. 4

   Bake the crust until it is lightly golden. (The video doesn't specify time/temp, but a standard shortbread crust is typically baked at 350°F / 175°C for 15-20 minutes).

5. 5

   While the crust bakes, zest a lemon and set the zest aside. Squeeze enough lemons to get one cup of juice.

6. 6

   In a saucepan, whisk together the granulated sugar, cornstarch, salt, and lemon juice. Add the two whole eggs and three egg yolks. The video shows a double-yolker being used, but the on-screen text clarifies the required amount is two whole eggs plus three additional yolks.

7. 7

   Place the saucepan over medium heat and cook, whisking constantly, until the mixture thickens. This should take about 5-7 minutes.

8. 8

   Remove the pan from the heat. Add the cold, cubed butter, the olive oil, and the reserved lemon zest. Whisk until all the butter has melted and the mixture is smooth and glossy.

9. 9

   Once the crust is out of the oven, pour the warm lemon filling over it.

10. 10

    Return the pan to the oven and bake until the filling is set. (Baking time is typically 15-20 minutes at 350°F / 175°C, or until the center is no longer jiggly).

11. 11

    Let the lemon bars cool completely. Once cooled, lift them out of the pan using the parchment paper. Cut into squares, dust generously with powdered sugar, and sprinkle with flaky sea salt before serving.