Name: Lemon Bars With Polenta Pastry & Olive Oil Curd
Yield: 8-10
Ingredients: INGREDIENTS; 100g plain or 00 flour; 60g polenta; 120g butter; Pinch flaked sea salt; Finely grated zest 1 lemon; 80g granulated sugar; FOR THE CURD; 2 medium eggs, plus 3 egg yolks; Juice 4 lemons; 280g granulated sugar; 10g cornflour; Pinch flaked sea salt; 60ml extra virgin olive oil; 70g butter; Icing sugar, to dust

VMG Recipes