Yield: 20 bars
Active Time: 20 minutes
Total Time: 1 hour 30 minutes (includes cooling time)
Ease of Preparation: Easy


  • 2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1/4 cup powdered sugar
  • 1/2 teaspoon fine salt
  • 8 tablespoons (1 stick) unsalted butter, cut into cubes and chilled
  • 1/2 cup olive oil
  • 6 lemons, zested (about 6 tablespoons zest)

  • 2 cups granulated sugar
  • 2 teaspoons cornstarch
  • 1 cup fresh lemon juice (from about 6 lemons)
  • 3 large eggs plus 4 large egg yolks
  • 6 tablespoons butter, cut into cubes and chilled
  • 1/4 cup olive oil


For the crust: Preheat the oven to 325 degrees F. Grease a 9-by-13-inch baking pan. Line the pan with a piece of parchment so that it overhangs the long sides.

In a food processor, combine the flour, granulated sugar, powdered sugar, salt, butter and half of the lemon zest and pulse until crumbly. Pour into the prepared pan and press evenly into the bottom and just a little up the sides. Bake until the crust is starting to brown on the edges, about 20 minutes.

For the filling: Meanwhile, in a small bowl, whisk together the granulated sugar and cornstarch. Combine the lemon juice, remaining half of the lemon zest, eggs and yolks in a medium saucepan and whisk to combine. Whisk in the sugar-cornstarch mixture and cook, stirring, over low heat until the mixture is thick enough to hold a trail left by the spoon, about 5 minutes. Remove from the heat and strain through a fine sieve into a medium bowl. Whisk in the cold butter and the olive oil.

Pour the filling over the crust and spread with a rubber or offset spatula. Bake just until the filling is set, about 30 minutes. Remove from the oven and cool completely before cutting into 20 bars (4 rows across and 5 rows down).

Watch Tanya's Kitchen Table Saturdays at 1:30 p.m. ET/PT, or stream full episodes on the Watch OWN app.