Melissa Clark*, acclaimed food writer, cookbook author and James Beard Award winner, has a new-fangled Lemon Bar that exudes grown-up character. And it features a fruity, peppery fresh olive oil. Just in, is our California Arbequina, the perfect oil for Clark's balancing act of tart and tangy. And for her fab finish, sprinkle our Raincoast Fleur de Sal for a salty crunch. 



1-1/4 cups all-purpose flour
1/4 cup granulated sugar
3 tbsp icing sugar, plus more for sprinkling
1 tsp finely grated lemon zest
1/4 tsp fine Kosher salt
10 tbsp cold unsalted butter, cut into cubes


3/4 cup freshly squeezed lemon juice (4 to 6 lemons)
1-1/2 cups granulated sugar
2 large eggs plus 3 yolks
1-1/2 tsp cornstarch
 Pinch of fine Kosher salt
4 tbsp butter
1/4 cup Arbequina olive oil
Icing sugar
Flor de Sal sea salt, for sprinkling


Heat oven to 325 degrees. Line 9 X 9-inch baking pan with 9-inch wide sheet of parchment, long enough to hang over two sides of pan. For shortbread base, To make the shortbread pulse together flour, sugar, icing sugar, lemon zest and salt in a food processor. Add butter and pulse again until crumbly. Press dough into pan.You can use a the flat bottom of a large glass to make a firm, evenly pressed surface. Bake for 30 minutes, until pale gold all over.  Remove from oven and set aside.

For the curd, grate 1/2 tbsp lemon zest and set aside. In a small saucepan whisk together lemon juice, sugar, eggs and yolks, cornstarch and salt. Heat until boiling and thickened about 2 to 5 minutes. Do not let it boil longer than a minute. Before taking off heat make sure it is thickened. Remove from heat and strain into a bowl. Whisk in butter, olive oil and lemon zest. Pour the curd onto the shortbread base and return pan to the oven. Bake 10 to 15 minutes until top is set. Remove from oven and cool to room temperature. Refrigerate until cold before cutting into bars. Just before serving, sprinkle icing sugar and flaky sea salt right before serving. Avoid sprinkling icing sugar and salt until ready to serve.