When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to Smoke and preheat, lid closed, for 10 to 15 minutes.
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 half way through smoking. Remove from grill and set aside.
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 threw a mesh strainer into a bowl. Whisk in butter, olive oil and lemon zest.
To make 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 prepared 9-by-9 baking dish lined with parchment paper that is long enough to hang over 2 of the sides.
When ready to cook start the Traeger grill on smoke with the lid open until fire is established (4-5 minutes). Set the temperature to 350 degrees F and preheat, lid closed 10-15 minutes.
Bake until crust is very lightly golden brown, about 30 to 35 minutes.
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.
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!
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