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Buttery Lemon Olive Oil Squares

Meal Type Dessert
Website Sonoma Farm



  • 1 cup butter ((1/2 lbs.) at room temperature)
  • 1/2 cup powdered sugar
  • 2 tablespoons powdered sugar (for garnish)
  • 2 1/3 cups all-purpose flour
  • 2 cups granulated sugar
  • 1 teaspoon baking powder
  • 4 tablespoons Sorrento Lemon Olive Oil
  • 4 Large eggs


Step 1
Preheat oven to 350 degrees F.

Step 2
In a bowl, with an electric mixer at medium speed, beat butter and 1/2 cup powdered sugar until smooth. Beat in 2 cups flour until dough is no longer crumbly. Pat into a ball.

Step 3
Press dough evenly into a buttered and floured baking pan (9x13 inch). bake until golden, about 20 minutes.

Step 4
Meanwhile, in a food processor, or in a bowl with an electric mixer on medium speed, whirl or beat granulated sugar with remaining 1/3 cup flour, baking powder, Sorrento Lemon EVOO, and eggs to blend. Pour onto hot crust.

Step 5
Bale until lemon mixture is no longer runny in the center (cut to test), about 35-40 minutes. Remove from oven and dust with remaining 2 tbsp. powdered sugar.

Step 6
Let cool completely in pan, then cut into 24 bars.

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