Trying Every Recipe on the Nyt Top 50 List

Ingredients

• 1.75 cups All-Purpose Flour (sifted for the crust)
• 0.5 cup Powdered Sugar (for the crust, also known as confectioners’ sugar)
• 0.5 cup Unsalted Butter (softened and cut into cubes)
• 1 pinch Salt (for the crust)
• 1 cup Granulated Sugar (for the lemon curd)
• 0.25 cup Cornstarch (to thicken the curd)
• 1 pinch Salt (for the lemon curd)
• 0.5 cup Fresh Lemon Juice (about 2–3 lemons, freshly squeezed)
• 1 large lemon Lemon Zest (zested finely)
• 4 pieces Large Egg (includes two whole eggs plus one double‑yolk egg counted as two eggs)
• 3 pieces Egg Yolk (separated from the eggs above)
• 0.25 cup Olive Oil (high‑quality fruity and peppery extra‑virgin olive oil)
• 1 teaspoon Flaky Sea Salt (sprinkled on top just before serving)

Instructions

1. Preheat Oven

   Set the oven to 350°F (180°C) and let it fully preheat.

   Time: PT10M

   Temperature: 350°F

2. Prepare the Shortbread Crust

   In a mixing bowl, combine the sifted flour, powdered sugar, a pinch of salt, and softened butter. Use a pastry cutter or fingertips to blend until the mixture resembles coarse crumbs.

   Time: PT10M

3. Bake the Crust

   Place the pan on the middle rack and bake for 15 minutes, or until the edges are lightly golden.

   Time: PT15M

   Temperature: 350°F

4. Zest and Juice Lemons

   While the crust bakes, zest one large lemon using a microplane, then juice enough lemons to yield ½ cup of juice. Set zest aside.

   Time: PT5M

5. Make the Lemon‑Olive Oil Curd

   In a separate bowl whisk together granulated sugar, cornstarch, and a pinch of salt. Stir in the lemon juice and zest until smooth. Add the 4 whole eggs and 3 yolks, whisking constantly to prevent curdling. Finally, slowly drizzle in the ¼‑cup olive oil while whisking until fully incorporated.

   Time: PT10M

6. Add Filling to Hot Crust

   Remove the crust from the oven and immediately pour the lemon‑olive oil mixture over it, spreading evenly with a spatula.

   Time: PT2M

7. Bake the Lemon Bars

   Return the pan to the oven and bake for 20 minutes, or until the curd is set around the edges but still slightly jiggles in the center.

   Time: PT20M

   Temperature: 350°F

8. Cool and Salt

   Allow the bars to cool to room temperature, then sprinkle the flaky sea salt evenly over the surface. Refrigerate for at least 2 hours to set completely before cutting.

   Time: PT2H

9. Slice and Serve

   Lift the bars out of the pan using the parchment overhang, cut into 12 even squares, and serve chilled or at room temperature.

   Time: PT5M

Nutrition Facts

Calories

250

Protein

2 g

Carbohydrates

30 g

Fat

12 g

Fiber

0.5 g

Ingredient Substitutions

• Instead of All-Purpose Flour: Gluten‑Free All‑Purpose Flour
• Instead of Powdered Sugar: Granulated sugar blended in a food processor
• Instead of Unsalted Butter: Cold coconut oil, Margarine
• Instead of Salt: Kosher salt
• Instead of Granulated Sugar: Coconut sugar
• Instead of Cornstarch: All‑purpose flour (double the amount)
• Instead of Salt: Sea salt
• Instead of Fresh Lemon Juice: Lime juice (will change flavor)
• Instead of Lemon Zest: Lime zest
• Instead of Large Egg: Egg substitute (for vegans)
• Instead of Egg Yolk: Egg yolk replacer
• Instead of Olive Oil: Light olive oil, Avocado oil
• Instead of Flaky Sea Salt: Kosher salt

Equipment Needed

• Mixing Bowl
• Whisk
• Microplane or Fine Grater
• 9×13‑inch Baking Pan
• Parchment Paper
• Spatula
• Oven
• Measuring Cups
• Cooling Rack (optional)

Critical Steps — Do Not Skip

• Press the shortbread crust evenly to avoid thin spots.
• Whisk the eggs into the lemon mixture slowly to prevent curdling.
• Bake the filling just until it’s set but still slightly wobbly; it will finish setting while cooling.

Chef Tips from the Video

• Use a high‑quality fruity and peppery extra‑virgin olive oil – it adds a subtle depth that balances the lemon.
• Finish with flaky sea salt; its delicate crystals provide a pleasant crunch and enhance the citrus flavor.
• For the cleanest cuts, dip the knife in hot water, wipe dry, and slice quickly.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 4 days.

Freezer: Not recommended; texture changes when frozen.

Room temperature: Can sit at room temperature for up to 2 hours after serving.

Make-Ahead Tips

• Bake the crust up to 24 hours ahead and keep it covered; add the fresh filling when ready to bake.
• The bars can be refrigerated after the final cooling step and sliced just before serving.

Frequently Asked Questions