Lemon bars are prized for their tangy-sweetness, but the bright acidity of lemon juice can overwhelm other nuanced flavors.

In our book “Milk Street Bakes,” we bring balance to the sunny dessert by incorporating a small measure of fruity, savory olive oil in both the custard and crust. If you have a bottle of top-shelf olive oil, this is the time to use it, though high-quality supermarket brands work well, too.

Using egg yolks in addition to whole eggs boosts richness and color. Don’t vigorously whisk the eggs and sugar when making the filling or the mixture will become aerated, which will result in a bubbled surface on the baked bars.

Buttery pistachios and fragrant lemon zest are mixed into the shortbread base, providing citrusy and nutty notes. With their subtle sweetness and vivid green hue, raw pistachios are worth seeking out. If you can’t find them, the bars still are delicious made with roasted pistachios — just be sure they’re unsalted.

For the cleanest cuts, allow the bars to cool completely before slicing. Dust them with powdered sugar only just before serving or the sugar will dissolve.