The Kid Should See This

Lemon bars with olive oil and sea salt

Savory, tart, bitter, and sweet from The New York Times: Melissa Clark demonstrates how to make lemon bars with a sophisticated twist by adding olive oil and flaky sea salt. She writes:

My mother wasn’t a baker, but she did make some mean lemon bars when I was growing up, using a recipe straight out of a Charlie Brown cookbook.

They were simple things, a buttery crust pressed into the pan and topped with beaten eggs, lemon and sugar, then baked. Ultra-sweet, crunchy on top and gooey within, they were our staple contribution to bake sales and potlucks, and all my grade school friends adored them.

This recipe is not for those lemon bars, as much as they still appeal to my inner 8-year-old. This is for something more grown-up… They are complex and sophisticated, tangy and tart, where the other ones were gentle and sweet…

Although these are designed for adults, don’t be afraid to serve them to children. My 6-year-old loves these newfangled lemon bars just as much as my mother does.

You can find the recipe here.

More recipes: Pear and Gorgonzola Crostinis, Caramelized Apple Tarte Tatin, and how to make pickles.

🌈 Related videos

Salt crystal snowflakes, DIY candy canes, & more holiday science projects

Rion Nakaya

How to make a Caramelized Apple Tarte Tatin – Recipe Lab

Rion Nakaya

Fresh Homemade Pasta, Made Simply

Rion Nakaya

The magic formula for Milk Bar’s strawberry-lemon cake truffles

Rion Nakaya

Four pro-chef pastry recipes that are super easy to make

Rion Nakaya

S’mores + peaches = Smeaches

Rion Nakaya

How to make individual Mac & Cheese cups

Rion Nakaya

How to make homemade ice cream three different ways

Rion Nakaya

Fruit & Yogurt Breakfast Popsicles – From the Test Kitchen

Rion Nakaya

 
Browse the TKSST Video Collections

Get 7 smart videos delivered every week.

 

Subscribe