Julia Uehren shares New York-style lemon bar recipe

Recipe developer Julia Uehren presents a variation of New York-style lemon bars, incorporating an olive oil technique inspired by Melissa Clark of the New York Times.

The recipe involves replacing half of the butter in the lemon cream with a fruity, intense extra virgin olive oil to add a subtle bitter note. Uehren recommends using early-harvest oils from varieties such as Coratina, Picual, or Moraiolo. To enhance the flavor profile, the recipe suggests adding a sprinkle of salt and fresh mint leaves to the classic sweet and sour dessert.