I’m tired of gray. It’s that time of the year — though March will be worse — that Mother Nature has decided that the predominant color outside is gray and white. OK, maybe shades of gray. Spring is right around the corner but February and March in New England are pretty drab. So I decided to make these crazy colorful — those perfect shades of yellow and orange — Olive Oil Meyer Lemon Bars with Candied Kumquat. Candied kumquats are certainly very unique but they are a combination of sweet and tart, a little bitter. They add a nice contrast to the creamy meyer lemon curd. Definitely keep them chilled as they get a little runny if left at room temperature.
Ingredients
for the crust
1 1/4 cups all-purpose flour
1/4cup granulated sugar
3 tablespoons confectioners’ sugar, plus more for sprinkling
1 teaspoon finely grated lemon zest
1/4 teaspoon fine sea salt
10 tablespoons unsalted butter
For the curd
4 to 6 meyer lemons (3/4 cup juice, 1 tablespoon zest)
1 1/2 cups sugar
2 large eggs plus 3 yolks
1 1/2 teaspoons cornstarch
Pinch of fine sea salt
4 tablespoons cold butter, cut into cubes
1/4 cup extra-virgin olive oil
Confectioners’ sugar
for the candied kumquats
3/4 cup sugar
3/4 cup water
1 pint kumquats
Directions
First, make the candied kumquats. These can be made up to a month ahead and can also be used to any number of other things such as added to yogurt, savory dishes such as chicken, etc.
In a small saucepan, heat sugar and water until sugar dissolves and mixture just comes to a boil. Remove from heat. Meanwhile, slice kumquats crosswise into thin circles, removing their seeds as you work. Place rounds into a large, clean glass jar or several small jars. Pour simple syrup overtop to cover. Let cool before covering and refrigerating.
To make the bars, heat oven to 325F and line foil or parchment sling for your 9 x 9 inch baking pan. Spray with baking spray and set aside.
To make the shortbread base, pulse together the flour, granulated sugar, confectioners’ sugar, lemon zest, rosemary and salt in a food processor. Add butter and pulse to cut the butter into the flour until a crumbly dough forms. Press dough into prepared pan and bake until shortbread is pale golden all over, 30 to 35 minutes.
While the shortbread is baking, prepare the lemon curd: Grate a tablespoon zest from lemons and set aside. Squeeze lemons to yield 3/4 cup juice.
In a small saucepan, whisk together lemon juice and zest, sugar, eggs and yolks, cornstarch and fine sea salt over medium heat until boiling and thickened, 2 to 5 minutes. Make sure mixture comes to a boil or the cornstarch won’t activate. Remove from heat and strain into a bowl. Whisk in butter and olive oil.
When the shortbread is ready, take it out of the oven and carefully pour the lemon curd onto the shortbread base; return the pan to the oven. Bake until topping is just set, 10 to 15 minutes more. Allow to cool to room temperature, then refrigerate until cold. Sprinkle on the candied kumquats (either messy or create a pattern!) Use the sling to pull them out of the pan and then cut on a cutting board to cut into squares. Sprinkle with confectioners’ sugar just before serving.
