Minty Lime Bars | Claire Saffitz | NYT Cooking
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- Опубліковано 6 гру 2021
- Get the recipe: nyti.ms/3ExNGPr
Claire Saffitz is here to close out Cookie Week with her Minty Lime Bars, which are for the true citrus fans. And while yes, it’s technically a bar and not a cookie in the traditional sense, Claire believes that it belongs on any holiday cookie spread. “There’s something that’s very wintertime about this but also really cheering in its tangy butteriness.”
And here’s the entire 24 Days of Cookies, sure to make your holidays bright: nyti.ms/3Eq9TyQ
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All the food that’s fit to eat (yes, it’s an official New York Times production). - Навчання та стиль
Yesss, so happy to see Claire featured on this channel again, it's been a while! This recipe is one of my favorites from her book and recommended to every citrus lover out there as it is absolutely delicious.
Since you tried it, I have a question: I am a big citrus fan, but I am not the biggest fun of mint. I like it if it pairs well with the rest of ingredients though! Is it very punchy minty? Does it pair up well with the other flavours? Also, how sour does the bar turn out?
@@blueyellowpapaya I think the mint is not overpowering and complements the bars very well. When I made them it was not minty at all, just barely in the background notes of flavor. The bars themselves are quite sour, but not as sour as sour candy; more like just lemon bar level of sour. I found it very enjoyable, along with every other recipe in her book.
@@MD-bn1eh thank you, I think I will make them then :)
I think basil pairs well with lime. Basil works pretty well in dessert to me. Maybe sub the mint for basil and see how it works for you.
Wear your masks people! Goddam.. we cannot move this agenda forward if we don't hold the line against the pure bloods
Love that she always says “mmm” after tasting her bakes. It’s the little things
It’s so reassuring for some reason lol
"You'll edit that out i'm sure"
"I'm sure it'll be in there"
I love how Claire is so used to having her mistakes in the cut
She knows what the audience wants.
Her instructions are always so clear and straight to the point love it!
Yeah all the time
Some time stamps for my lovely fellow bakers 😊
1:15 prep
2:22 shortbread prep
4:15 shortbread baking indications
4:40 lime curd
6:50 blanching the eggs
8:10 assembling the bars and baking the second time
9:09 what it should look like when it's baked
9:25 rest time and cooling indications
9:52 preparing for serving
I LOVE how she makes it as a “puckering” bar! That’s how it should be!
I’ve made these twice now and they’re so addictive! You can really taste the mint in the shortbread, and the lime is so so delectable. Super cheery in light of darker days around this time of year.
8:18 Just came to the part of the video which explains why I had to make it twice, totally totally forgot to turn the oven down the first time 😬 Managed to salvage the first attempt! But the second try was much better 😋
Claire's no-nonsense approach is surprisingly refreshing. Love this recipe.
Claire has a humble confidence about her that I really admire.
Having these videos of Dessert Person as a visual backup is so great as opposed to only a written recipe. I made these bars months ago and ended up with little pieces of butter in the lime curd which kinda put me off from eating them again. I now recognize my error (8:37. My curd was cooled completely which prevented the butter from melting). Definitely will try them again!
i love that claire has this signature thing, where at the start of the video she is doing something adorkable, no matter what channel she's on :3
it’s just an intrinsic part of who she is, and why we all stan the shit out of her
Im pretty sure she knows its her brand.
This recipe is everything. Good to see Claire back on this channel again, it's been too long!
This truly is nostalgic and reminds me of baking with my mom. We have a lemon bar family recipe, but would love to try this twist!
It’s kinda freaky how every time I decide to make something from your book, a few days later I get a video from you on it!
Same!
its the "mmm" for me. classic claire
I love claire because she actually gives you all the information you need to succeed!!
THank you Claire. I picked up some great baking tips on pre-baking a shortbread crust. (I make raspberry/cream cheese bars.and the adding the egg white is brillliant.
I always wondered if Claire was gonna show us her cookie recipe anytime soon. I'm so glad she did! 😁😁😁
Big, big fan of this recipe, great video. The more Claire the better 😊
we love claire !!! MORE CLAIRE ❤❤
“You’ll edit that out I’m sure” 😂 indeed it was not
Identify yourself as a big Claire Saffitz weirdo in one sentence: "Oh look, there's her powdered sugar duster!"
And I spotted Count Spatula!
“Mm” after every first bite!
@@jackiedungan8502 No kitties, though.😿
I need one!
Mr. Smooth!!
Also, “I want you to know I can accept zero criticism right now.”
11:10 at the end when she says "very good" she makes a face like "I made them, of course they're good" love it
Is it a stack of juiced limes or helmets for a Guinea pig battalion?
I admire Claire so much!!
claire is my fave glad to see her back on the channel
when she tasted and went “MMM” i squealed
Perfect for Australian summer Christmas 🎄 😎
I wonder if you can add small pieces of macadamia to the crust ?
I was about to get everything ready to make them when this gem came up!! LOVE THE BOOK!
Love puckering lime dessert. I make lime cheesecake - totally worth it. I’m making these for sure.
Claire is back?! This is one of my favs from the book!
No UA-cam cooking channel uses more words than Claire.
Claire’s look is giving me young Ina Garten vibes. I mean this in the best way possible
Claire is amazing
I’m so excited for this recipe! I’ve been looking for a matcha lime bar recipe, I plan to use this as the base for sure!
Even on NYT Cooking, her verdict is still: mmm
Sooooooooo delicious!! The crust was out of this world 😋🤤😋🤤😋🤤🙏🏼
Hey Claire, So good to see you here again :)
I LOVE THIS RECIPE!! IVE MADE IT 3 TIMES
This recipe is great and freezes well! I will say I would add more corn starch than she recommends because the first time I made this my curd wouldn't set and I overbaked it. And some people may want to reduce the citrus juice or add a merengue because it is very tart but so yummy!
I love citrus flavour and absolutely love making lemon curd. I am so happy Claire loves them even more so I got this delicious recipe to try.
Can't even get the best extracts now due to the goddam inflation caused by central banks printing out the ass
@@francescolevine3031 relevancy?
Ahh i love this video, Claire is amazing🤩
these look so good, def will bake... this and the hibiscus cookies currently sitting on my freezer waiting to meet the oven
More Claire and more lime, please!
I am so excited for this! I'm 6 weeks pregnant and dessert is my favorite, but sweets are making me sooo sick. I hope the citrus will help keep this one down 😬🤞
Excellent recipe, although I swooned the most when I heard you use the words 'pucker' and 'viscous' so perfectly! 🥰 Can't wait to make these!
Claire is really a step above
Wow please more content with Claire. She is amazing!
Claire: "Lime is kinda of a underrepresented flavor in desserts"
Me: Laughs in Brazilian
IKR? And don't get me started on us calling limes lemons because, why not, right?
@@tati.l. Yep! Forever needing to stop and think for a while before saying if it's lemon or lime lol
@@Biadsmarques same! Finally realizing that my whole life I've been eating key lime pie instead of lemon pie was a MOMENT, lol.
I made these but with orange instead! They were phenomenal!
I LOVE THIS OMGGGG
Yay so glad Claire is contributing ❤️
Looks so yummy delicious recipe thanks for sharing friend 😋 stay in touch
When going for sour, best bring that pucker power! I love that you get that, Claire. A real mother-fudge-lovin chef gets that. Yaaas! (Which I never say, btw, but momentarily felt compelled to.) -Phill, Las Vegas
We love Claire 🥰🥰
this look so yummy
half-sour with a sour recipe! 🥺
In love with Claire
Ahh she’s back!
Just curious if parchment paper can be used instead of foil? Would think it’s easier to get the bars out of the pan
I missed Claire on here!!
CHRISTMAS CAME EARLY!!!
That’s how I made curd but I think I overcooked it and it was sorta clumpy but still tasted nice real good and rich
Wow very nice recipe 👌👌
Amazing!!!!!
I make lemon bars on a regular basis but I gotta try adding some mint into the next one I make.
CLAIREEEEE
verdict: *mmmh*
Thanks for the video
I'm a simple gal- I see Claire, I click.
Favs
I love mint and lime
Must be really good Claire as you were “over the moon” after trying - thank you for recipe 😊
I hate mint, but this recipe was so yummy to make 😍 a must have for citrus lovers
I'm not big on lime/lemon desserts but I need this
could i grate the butter for the crust or would that make the crumbs too small?
“Don’t do that, because then you’d have weird, sweet, citrus egg-drop soup.” That sounds actually kind of wonderful
I'm a simple woman. I see Claire, I watch.
Me: she's dumping in the seeds. Claire, 1/4 of a second later: Did I just dump in all the seeds? Yeah.
I think if you saved a small amount of the curd and added the blue drop. And then just did a cool marble effect with a tooth pick. Would look soo prettyyy
Besides your baking, (you’re a great teacher), I love your blouse! Do you mind sharing where it’s from?
OMG *Claire!* ❤️❤️❤️
1:45 - This woman is a genius.
I love anything like this 🤤🤤🤤🤤 even orange.
Add some rum and you have mojito bars
Ma’am you don’t have to keep blessing us like this. But please do.
Verdict: Mmm
CLAIRE!!!! wohoo!
youl get to ONE MILLION subs in no time with her
Can you also do this with other citrus, like oranges or tangerines?
Delicious 😋😋
Ok so I know this is all about the lime bar, but I love her outfit!
Verdict: Mmm
Classic Claire XD
Excited to try this with my key limes and lemons from the yard. I'm not sure I'll have enough limes though, wondering if anyone has tried with a more 50-50 split of lemon and lime juice?
Pretty sure you can use any combination on the spectrum. You'll just get a slightly different flavor combination.
Anyone know where her amazing top is from 😍
👍🏻
Would defo add more cornstarch. My bars didn’t set after almost an hour in the oven
I tried to make this today and it did not set in the oven. I double the recipe and baked it in two baking dish. That’s all I changed. What might have gone wrong?
Minty lime, now that's a twist.
Just made these and they started to brown WAY before they set. When they looked visually identical to when hers were done, they were super wobbly. They never got to the "set but wobbly stage" and eventually I just took them out because they started browing like crazy on the edges. Maube because I used a darker pan?