Lemon Bars

Prep Time: 10 min

Cook Time: 10 min

Total Time: 20 min

Servings: 4-6

RECIPE INGREDIENTS

  • 1 store-bought shortbread crust (8x8-inch size or equivalent)
  • For the lemon filling:
  • 4 large eggs
  • 1 1/4 cups granulated sugar
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • Zest of 2 lemons
  • 1/2 cup freshly squeezed lemon juice (about 3 lemons)
  • 1/4 teaspoon salt
  • 2 tablespoons Filippo Berio Extra Light Tasting Olive Oil
  • For garnish:
  • Flaky sea salt (such as Maldon or fleur de sel)

RECIPE DIRECTIONS

      Prepare the Crust:

    1. Preheat your oven to 350°F (175°C).
    2. Place the store-bought shortbread crust in an 8×8-inch baking dish. If it comes in a disposable pan, you can place it directly on a baking sheet for stability.
    3. If the crust packaging recommends pre-baking, follow those instructions (usually 5-10 minutes at 350°F). If not, you can skip this step.
      Make the Lemon Filling:

    1. In a large bowl, whisk together the eggs, sugar, flour, baking powder, lemon zest, lemon juice, and salt until smooth.
    2. Stir in the olive oil until fully incorporated.
    3. Pour the lemon mixture over the slightly cooled crust.
      Bake the Lemon Bars:

    1. Bake the bars for about 20-25 minutes, or until the filling is set and the edges start to lightly brown. The center should still have a slight jiggle when you gently shake the pan.
    2. Allow the bars to cool in the pan on a wire rack for at least 30 minutes. Then, refrigerate for at least 2 hours (or overnight) for the best texture.
      Serve & Garnish:

    1. Once the bars are chilled and set, use a sharp knife to slice them into squares or rectangles.
    2. Just before serving, sprinkle a light pinch of flaky sea salt and a small drizzle of olive oil on top of each lemon bar to enhance the bright lemon flavor and balance the sweetness.
    3. Serve chilled or at room temperature.