3 cups /
all-purpose flour, divded
2 ¼ cups /
1¼ teaspoons /
kosher salt, divded
¾ cup /
6 large /
1 cup /
fresh-squeezed lemon juice (about 5 lemons)
3 lemons /
Preheat the oven to 325° F. Line an 8x8-inch baking pan with parchment paper.
To make the crust:
In a medium-sized bowl, whisk together 2 ½ cups flour, ½ cup sugar, and ¾ teaspoon salt. Slowly pour in the olive oil, mixing with a spatula just until a rough dough forms and there are no longer any dry spots. Do not overmix.
Dump dough directly into the lined pan. Using your fingers, pat it out to fill the bottom of the pan. Prick the surface of the dough with a fork.
Bake for about 50 minutes, rotating the pan halfway through, until puffed and golden-brown.
To make the lemon curd:
While the olive oil shortbread is baking, prepare the lemon curd. Combine eggs, 1 ¾ cups sugar, ½ cup flour, ½ teaspoon salt, lemon juice, and lemon zest in a bowl and whisk until smooth.
Once the crust is done, remove from oven. Re-whisk the lemon curd until smooth again. Carefully pour the curd onto the hot crust.
Return pan to oven and bake for an additional 30 to 40 minutes, until edges are golden and lemon curd is firm and no longer jiggly.
Cool at room temperature for 30 minutes. Top with fresh raspberries, then refrigerate for 2 hours.
To serve, cut into 12-16 squares.