Watching this as I eat some!

Your whipped cream looks whiter and less thick 🤔 We only have cream or milk or whole milk (where the cream sits at the top). NZ🇳🇿 Might try the instant desert mix, just worried about the flavour.

Kudos to your efforts

Love sticky rice ang Mango...

Thank you for the recipe

Ragnar Lothbrok son was named after a purple yam interesting 🤔

Today is my nephew's birthday, and he asked me if I could make him some Lemon Bars as a gift. I used to make Ina Garden's recipe, but these are better than my old recipe. Thank you so much for sharing this delicious recipe.

Yes please make the video for meringue 😊

I stumbled upon your channel...GREAT WORK and these Lemon Bars look AMAZING 💯

Ok, ur goated. subbed.

lol, eggs without the shell😂😂

My boyfriend and I made these yesterday night. We didn’t have a 9 inch square pane but were able to use a 12 muffin tin. The recipe is just right for this quantity except for a little curd leftover. Personally, next time I will add much less salt to the crust but otherwise we are very pleased with the result! Another tip: next time I will add the lemon zest after I cook and strain the curd because all the zest was caught in the strainer :( I think if you add it after straining it will do its magic in the oven and ultimately stay in the curd ❤

Mine failed :(

Gracias Master

Can you give a recommendation for the crust to make it gluten free?

The moment you started speaking, I know I need to hit that sub button. ❤

Are instant mashed potatoes good enough? Or just use potato starch?

there is no baking powder....must try this... thank you so much

🙏✝️🤴💛😄👍👏👏👏👏👏👏👏👏👏👏👏👏👏👏👏👏👏

Thank you!!!!❤

This is the most amazing and the best recipe , Thank you so much Dear for the recipe and detailed instructions.

Just made it again. Thank you bro. Hope you’re doing well.

I just made these, the recipe says to make 200g mash potato but only some of its used(maybe I missed something). The dough was still too sticky after 25 mins but I let it rise anyway. I used flour to help shape the buns before the second rise and they came out very well. Taste amazing

How do I make a chocolate version of this cake??

Questo commento è dedicato al tanto amato algoritmo. Sia lodato l'onnipotente algoritmo.

I made these with a lemongrass pork filling and they were better than I could have ever imagined, thank you again Sheldo!!! I felt like such a pro with your instructions on how to roll the dough into balls and fill the buns, I'm usually incompetent baking :D

Jones Patricia Brown Sarah Wilson Dorothy

Has anyone made meringue by hand?

After many years I've finally ended my search for the perfect lemon bar recipe. I also went through my recipe book and eliminated all previously saved lemon bar recipes. THIS is the only one I'll ever need!

This is the best cookie recipe I have found. My only problem is that the batch is so small. I have tried just doubling the amount of the ingredients, but it doesn't work. The cookies come out paper thin, not thick and chewy as with the written recipe. No idea why, but it is a little bothersome having to make two batches independently, instead of one larger batch.

Yummy! Love it! Thanks for sharing ❤❤❤

I have a 7in and 9in pan 😭😭😭

Where did you gooooo??? I love your videos!!!!

I love this dude

Incredibly fool proof! Approved by a fool! I made this for my bf's birthday with the whipped cream recipe. He loved it!❤

❤

dear Sheldo, my cake always domes and then cracks in the middle like a soufflé and is moist inside. This is baking at 300f for 60min. Any idea what I might be doing wrong ?! I’m starting to blame my oven but the temperature gauge I bought says temps are correct. Please help, I already failed 7 cakes

Good details thankyou

When I went to culinary school many years ago, we learned how to make whipped cream to hold for hours outside and days in the fridge, without it melting/separating - and without any strange additives that will take away from the beautiful whipped cream. And I’d like to add that in Europe, it’s not super common to have sugar or flavourings in the whipped cream, of course depending on what you use it for. Anyway. The important steps to make restaurant whipped cream is: 1: always whisk by hand. DO NOT use hand mixers, especially the ones with two whisks that overlap each other like e.g. the one used in the video. This can cut the protein strings in the cream, and these are important for the hold. Instead use a very large bowl and a good whisk so you can, rather literally, whip the cream in the bowl with larger movements - holding the bowl kinda under your arm. 2. As said in the video: the cream needs to be cold! And to be kept cold during the process. This means you will have to whisk a bit and then put the bowl in the fridge for 10-30 min and whisk some more, reappearing this till it’s done. It’s not a lot of whisking overall, just a lot of waiting 😅. 3: if you don’t give a nickel about the cream holding up for several hours, then this method is also quicker than with a hand mixer. You just skip the interval cool downs. Pretty straight forward and you get the best whipped cream texture too. Side note: at school we didn’t even have mixers etc. this meant we also had to whisk egg whits by hand. 0/10 do absolutely not recommend. Your arms will fall off.

Hi Sheldon, thank you so much for this video that’s full of useful explanations. If I used salted butter, how much salt should I add?

Thank you bro… Just made! The same I tasted in Thailand Delicious

Beautiful recipe works perfect I baked a chiffon cake that came out spectacular, thanks for post your video so well explained !

TLDR: Instant pudding is best.

wonderful recepie thank you 😍

I shouldnt watch these when I am on strict sibo diet. I need to eat basically 15 thing a few vegetables meat,egg ,a few nuts and a very tasteless tahini bread for 3 weeks and for 2 months I am gonna start adding things slowly but it probably wont fix the issue completely. I am dying. It is been a while since I ate bread and more than 5 months I ate sugary things.

Making this for the first time now and looking so good so far!!! Thanks!!

I love love lemon I will definitely try this one thanks.... You make it look easy 👍

I made the spicy peanut one. So tasty. Thank you so much for the tasty recipe ❤

Can I use oatflour for rust and cornstarch for filling?

You can make lemon cordial with citric acid. It's really yummy.