Steps

• 1

  When ready to cook, set grill temperature to 180℉ and preheat, lid closed for 15 minutes.

  180 ˚F / 82 ˚C

• 2

  In a small mixing bowl, whisk together lemon juice, sugar, eggs and yolks, cornstarch and fine sea salt. Pour into a sheet tray or cake pan and place on grill. Smoke for 30 minutes whisking mixture halfway through smoking. Remove from grill and set aside.

  180 ˚F / 82 ˚C

  00:30

• 3

  Pour mixture into a small saucepan. Place on stove top set to medium heat until boiling. Once boiling, boil for 60 seconds. Remove from heat and strain through a mesh strainer into a bowl. Whisk in cold butter, olive oil, and lemon zest.

• 4

  To make a crust, pulse together the flour, granulated sugar, confectioners’ sugar, lemon zest and salt in a food processor. Add butter and pulse until just mixed into a crumbly dough. Press dough into a prepared 9” by 9” baking dish lined with parchment paper that is long enough to hang over 2 of the sides.

• 5

  When ready to cook, set the Traeger to 350℉ and preheat, lid closed for 15 minutes.

  350 ˚F / 177 ˚C

• 6

  Bake until crust is very lightly golden brown, about 30 to 35 minutes.

  350 ˚F / 177 ˚C

  00:35

• 7

  Remove from grill and pour the lemon filling over the crust. Return to grill and continue to bake until filling is just set about 15 to 20 minutes.

  350 ˚F / 177 ˚C

  00:20

• 8

  Allow to cool at room temperature, then refrigerate until chilled before slicing into bars. Sprinkle with confectioners’ sugar and flaky sea salt right before serving. Enjoy!