Start to finish: 1¾ hours (30 minutes active), plus cooling

Makes 24 bars

Ingredients

For the crust:

8 tablespoons cold salted butter, cut into ½-inch cubes, plus softened butter for the pan

1 cup raw pistachios

1 tablespoon grated lemon zest

1½ cups all-purpose flour

¾ cup white sugar

¾ teaspoon table salt

2 tablespoons extra-virgin olive oil

1 large egg white, beaten

For filling and finishing:

5 large eggs, plus 3 large egg yolks

1¾ cups white sugar

1 tablespoon grated lemon zest, plus 1 cup lemon juice

¼ cup all-purpose flour

¼ teaspoon table salt

â…” cup heavy cream

3 tablespoons extra-virgin olive oil

Powdered sugar, to serve

Directions

To make the crust, butter a 9-by-13-inch baking pan or glass baking dish. In a food processor, process the pistachios and lemon zest until finely chopped, about 30 seconds. Add the flour, sugar and salt; process until well combined, 10 to 20 seconds. Scrape the bowl and pulse a few times to ensure no dry, floury patches remain. Scatter the butter over the mixture and drizzle in the oil, then process until large, evenly moistened clumps form, 45 to 60 seconds.

Crumble the dough clumps into the prepared pan, evenly scattering the bits. Using your fingers, press into an even layer. Lightly brush with the beaten egg white and refrigerate, uncovered, until cold and firm, about 30 minutes. Meanwhile, heat the oven to 350 degrees Fahrenheit with a rack in the middle position.

Bake the crust until golden brown, 22 to 26 minutes. While the crust bakes, make the filling. In a large bowl, combine the whole eggs and yolks, sugar and lemon zest; whisk gently just until smooth (avoid aerating the mixture). Add the flour and salt; stir with a silicone spatula until combined. Stir in the lemon juice, cream and oil.

When the crust is done, remove the pan from the oven. Gently stir the filling to recombine, then pour it onto the hot crust; if any large bubbles rise to the surface, pop them with a toothpick or skewer. Return to the oven and bake until the filling is set, 24 to 27 minutes. Cool completely in the pan on a wire rack, about 3 hours.

Using a sharp knife, cut the bars in the pan lengthwise into quarters, then crosswise into sixths, creating 24 squares. Remove from the pan with an offset spatula. Dust with powdered sugar just before serving.