I love the classic lemon bar, but this particular New York Times recipe was unique and I love anything with sea salt. They definitely have a richer and more complex flavor and the sea salt sprinkled on top sure brings it out. They are very rich in flavor and texture though, so I cut mine into little bit size squares and loaded them with flaky Maldon sea salt.
The one cautionary advice with these is to make them on a not so humid day. The olive oil in the recipe makes them softer and likely to break down much easier on a warmer day. However, sunny summer days just seem the right time to make a bright lemony dessert. So, bake away and turn the A/C on.
Meringues
