Pistachio and Olive Oil Lemon Bars

This pistachio and olive oil lemon bar is our main squeeze.


  • Crust:
  • 1 1/4 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 3 tablespoons powdered sugar
  • Zest of 1 lemon
  • 1/2 teaspoon kosher salt
  • 10 tablespoons unsalted butter, cubed
  • 1/4 cup raw, unsalted pistachios, finely chopped
  • Curd:
  • 3/4 cup lemon juice
  • 1 cup granulated sugar
  • 2 large eggs, plus 3 yolks
  • 1/4 teaspoon kosher salt
  • 2 teaspoons potato starch
  • Zest of 1 lemon
  • 4 tablespoons unsalted butter
  • 1/4 cup good quality, cold pressed extra-virgin olive oil
  • Garnish:
  • 1 pint strawberries
  • 2 tablespoons pistachios, ground to a medium consistency


  1. Heat oven to 325 degrees.
  2. In a medium bowl, combine all ingredients for the crust by hand. Once a dough is formed, press into a 4 1/2 x 14-inch fluted tart pan. Bake 25 to 35 minutes, until golden brown.
  3. While crust is baking, continuously stir lemon juice, sugar, eggs, salt and potato starch in a saucepan over medium heat. Once a boil is achieved, keep on heat for 45 seconds while stirring, then remove from heat. Pour mixture through a mesh strainer to remove any cooked egg. Then stir in lemon zest, butter and olive oil.
  4. Pour the curd into the shortbread, smooth the top, and continue to bake for 12 to 15 minutes. Cool to room temperature, then refrigerate. Once the bars are fully set, remove the tart pan. Garnish with strawberries and sprinkle with ground pistachios.