Floating Olive Branch


For the Crust:
10 Tbsp. cold unsalted butter, cut into cubes
1 ¼ cups all – purpose flour
¼ cup granulated sugar
3 Tbsp. confectioners’ sugar, (plus more for dusting)
1 Tsp. finely grated lemon zest
¼ Tsp. Seasons Fleur de Sel

For the Lemon Curd
½ Tbsp. lemon zest
¾ cup freshly squeezed lemon juice
1 ½ cups sugar
2 large eggs plus 3 yolks
1 ½ Tsp. cornstarch
4 Tbsp. unsalted butter
¼ cup Seasons Lemon Infused Olive Oil 
Pinch Seasons Fleur de Sel, (plus more to finish)

Preheat the oven to 325˚ F.
Line a 9 x 9-inch baking pan with parchment paper. In the bowl of an electric mixer, pulse together the flour, both sugars, zest and salt. Add the butter and pulse until a crumbly dough forms. Press the dough onto the pan. Bake until light golden brown, about 30 minutes. Remove pan from the oven. While the crust is baking, make the curd.
In a saucepan, whisk together the lemon juice, sugar, eggs, yolks, cornstarch and salt over low heat.The mixture needs to come to a boil and thicken. Remove from heat and strain into a bowl. Whisk in the butter, zest and Lemon fused extra virgin olive oil.
Pour the curd over the crust and bake until the center is just set, about 10 to 15 minutes. Cool, cover & chill in the refrigerator for several hours. Cut into bars. Before serving, dust the bars with confectioners’ sugar and a sprinkle of Fleur de Sel.