"A batch of glossy lemon bars with olive oil and sea salt with their sweet-sour-salty curd is my SAD lamp – Seasonal Acidic Delight, that is."
"Unlike the lemon bar recipes that use flour in the topping for stability, these are softer in texture and more bracing in flavor, with the olive oil adding herbal, complex notes that work wonderfully with the citrus."
"The recipe can seem tricky to get just right, but if you bring the curd to a full boil to activate the cornstarch, then chill the batter thoroughly before cutting, you should be good."
"It's Cookie Week, so even if lemon bars aren't your personal obsession, we have a thrilling spectrum of sugary, honeyed, nutty, fudgy and frosted new recipes for you here."
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