Lemon Bars that hit different | The Full Scoop

These Lemon Bars, made with just 6 main ingredients, are nothing like the uninspiring ones you might have had before. Smooth, ultra-lemony curd + crisp browned-butter crust = the ultimate expression of lemon. With this simple recipe and year-round lemon availability, you can enjoy a bright, sunny treat whenever you want.
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Why two versions of the same video?
“The Full Scoop”
The unabridged video recipe, packed with info. We go through each step in detail and I explain the "why" behind everything we do. Included: candid moments, unexpected outcomes, and any mistakes or mishaps. Baking and cooking often don't go perfectly, but it's in fixing mistakes where we actually learn the most. I don't try to edit "The Full Scoop" to fit under a certain runtime. It's for those who love a deep dive.
“The Field Guide”
The quick-reference companion edition. It's the same recipe, condensed to focus on the essential steps and key points. It's designed to be an easy-to-follow guide for while you're cooking. Consider "The Field Guide" an enhanced version of the written recipe, with visual cues and reminders for each step. Once you've absorbed the details by watching "The Full Scoop", or if you're just looking for a concise, no-frills recipe, "The Field Guide" is the reference you'll return to time and time again.
"The Field Guide" will be posted a few days after the main "The Full Scoop" video. Subscribe to be notified!
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Lemon Bar Recipe
Ingredients
Crust
- 140g (10 Tbsp) unsalted butter
- 175g (1-1/4 cup) all-purpose flour
- 50g (1/4 cup) sugar
- 5g (1-1/2 tsp) kosher salt (sub: 3/4 tsp fine sea salt OR table salt)
- 1 tbsp (15mL) water
Filling
- 300g (1-1/2 cups) sugar
- 54g (6 Tbsp) all purpose flour
- Pinch of salt
- 1/16 tsp ground turmeric (optional)
- 1/2 tsp citric acid (optional, sub: 1-1/2 tsp cream of tartar)
- 3 large eggs (~50g each w/o shell)
- 3 egg yolks (~20g each)
- ~17g (~2 Tbsp packed) lemon zest (zest the lemons needed for 200mL juice)
- 200mL (200g) lemon juice (about 3-4 lemons)
- 84g (6 Tbsp) unsalted butter
Garnish
- Powdered sugar, for dusting (optional)
Instructions
Prep
1. Pre-heat oven to 350°F (175°C) with the rack in the middle position.
2. Line a 9” x 9” baking pan (can be metal, glass, or ceramic) with parchment paper.
Crust
3. Measure out all crust ingredients and have them ready.
4. Make Browned Butter:
- Melt butter in a medium stainless steel pan over medium heat.
- Butter will foam, bubble, and crackle. Stir occasionally, then constantly as sounds die down.
- Light sediment will appear. Scrape pan to prevent sticking and burning. Reduce heat to low.
- Stir until sediment turns rich brown and butter smells nutty. Turn off heat.
5. Add salt and sugar, stirring to incorporate. Mix in flour until well combined and no dry flour remains. The mixture will be clumpy and sandy.
6. Add water and stir thoroughly for a homogenous dough.
7. Transfer dough to pan. Press into an even layer with hands or bottom of a cup. Prick all over with a fork.
8. Bake for 20-25 minutes, until evenly golden with slightly browned edges.
Filling
9. Wipe pan used for crust to remove excess debris. Add all filling ingredients except lemon juice and butter. Stir to combine.
10. Add lemon juice and stir until evenly mixed.
11. Cook over medium-low heat, stirring and scraping constantly. When filling begins to thicken, reduce heat to low. Cook until filling reaches 160-165°F (70-75°C), is slightly thickened, and coats spoon. Texture should be halfway between melted ice cream and shampoo.
12. Remove from heat. Add butter, stir to melt and combine.
13. Strain filling onto baked crust. Tilt pan to spread evenly.
14. Bake for 7-15 minutes, until the filling is set with slightly puffed edges. The filling should barely jiggle when the pan is shaken.
Cool & Serve:
15. Allow the bars to cool completely at room temperature for at least 1.5 hours. If ambient temperature is very warm, chill the bars in the fridge, uncovered.
16. Lift cooled bars from pan. Cut with sharp knife, wiping blade between cuts with a damp towel. Trim 1/4" (0.5 cm) from all sides. Cut into desired size (I like 4x4 for 16 pieces).
17. Optional: Dust with powdered sugar. Serve immediately.
Timestamps
00:00 Intro
01:15 Prep
01:41 Start Crust
03:06 Crust Ingredients
03:32 Brown Butter
05:06 Make / Bake Crust
07:05 Start Filling
08:23 Optional Ingredient #1
08:57 Optional Ingredient #2
09:06 Check Crust Progress
09:20 Optional Ingredient #2, continued
10:49 Check Crust Progress
11:08 Continue Filling
12:27 Crust Done Baking
12:42 Continue Filling
15:42 Cook Filling
18:56 Assemble & Bake
19:56 Clean up
21:00 Check Filling Progress & Interlude
22:30 Filling Done Baking
23:32 Final Assembly
24:04 Cooled Bars Reveal + Fix Condensation
25:03 Cut and Finish Bars
26:31 Tasting
27:07 Outro + Final Thoughts
28:47 Outtakes

[@configured4357]

I can't explain it, but I've never felt more welcomed via a youtube channel. Now I wanna have tea with you 😂

[@finefaseeh1972]

Same wtf,, i literally hit the subscribe button 10 seconds in

[@hollythibault1820]

@@finefaseeh1972 I feel the same way. Great Guy... lucky we all get to watch and learn from him.

[@c1g4n0]

@@finefaseeh1972 same here :P

[@LM-fn6qb]

It's the voice. He should be doing voice overs for film trailers. Just lovely. Like chocolate.

[@ginnipig]

Like he was never gone! Welcome back Sheldo!

[@sheldoskitchen]

Thank you 🥹

[@Chef_PC]

​@rubita7815You can generally substitute almond flour directly for this type of crust. It might even add a nice nuttiness to it.

[@Chef_PC]

@rubita7815 Try Gram Flour (chickpea, not graham) instead. You may have to adjust the butter or add a teaspoon of water in it because it tends to absorb more water than wheat flours.

[@Chef_PC]

@rubita7815 You're certainly welcome.

[@Rik77]

Use any kind of naturally gluttn free flour. So gram flour, or buckwheat flour. It may not come out as crispy and solid as a gluten flour would though, so be prepared for that.

[@buffalo_bison]

I've always been intimidated by baking, but lemon bars are my favorite dessert, so I decided to make these today for when a couple friends came over for dinner. They turned out so well. Responses from guests included "these are the best lemon bars I've ever had", and "I feel like I can't call anything that I've had before 'lemon bars'". Thank you so much for your kind encouragement and thorough instructions, Sheldo. You helped make a lovely night even more special.

[@sheldoskitchen]

You don’t know how happy it makes me to hear that! Thank you for sharing such a lovely anecdote. I hope these lemon bars become a “signature” for you. In my opinion, making the same recipes repeatedly is one of the best ways of learning baking. Instead of making many things and not perfecting any of them, get to know a few recipes inside and out. Think about how you can repurpose elements of the recipe. For example, the crust here can be used for any type of tart, sweet or savoury (perhaps omit the sugar for savoury applications). You could add spices to the hot butter, which will “bloom” the spices, making for really nice flavour. What about swapping out some or all of the flour for whole wheat for a nuttier flavour and slightly different texture? A smaller portion of the flour could be replaced with cocoa powder for a chocolatey crust. The lemon filling is just a curd with flour added. Make it without flour for a softer, spreadable texture. Experiment with different types of citrus fruit. Best of luck with your future baking!!!!

[@buffalo_bison]

@@sheldoskitchen Thank you so much for more kind encouragement and such thoughtful ideas! I'm definitely comfortable doing recipe development/tweaking recipes with regular cooking, but with how new I am to baking, it actually hadn't even entered my mind that I could still do that with baking too! All of the things you mentioned sound fun, and with how delicious these were, making them again and again definitely won't be an issue :). PS: both I and all of my guests agreed that the browned butter base was a game-changer

[@AWholeVibe96]

I’m the same way about baking! So nice that it turned out great for you and your friends. I’m more motivated to give this a try after failing to make them before.

[@pattiderow8942]

My son, Sean, made these a couple of days ago to help me recover from a hip replacement. They were perfectly tart, creamy and held their shape without being gooey or bitter. Great recipe and he is not even a baker. I will need him to come back and make them regularly. Love you two xox.

[@sheldoskitchen]

Hi Patti! I’ve heard so many great things about you from Sean! So glad you enjoyed the bars. Best wishes for your surgery recovery ❤️

[@jordanjaprice1]

Patti!!!! 🎉 Sean tells me you’re awash in backyard lemons - what a fun timing coincidence. Miss you and hope you’re doing well!!

[@moniqueloupe8867]

How sweet is he! Lemon bars also help relieve pain and encourage the healing process...so I've read on the internet

[@moniqueloupe8867]

Get well soon Ms. Patti!!

[@victoriasewell1924]

My mom's birthday is coming up and she LOVES lemon bars, what perfect timing to be recommended this video. I'm already a fan you have such a lovely cadence.

[@BenMargolius]

Omg so nice to have you back!!!!

[@sheldoskitchen]

First comment. You win my undying affection hahaha. Thanks Ben!!!

[@BenMargolius]

@@sheldoskitchen Someone on reddit asked what the most underrated cooking YT channels and I mentioned yours ofc, and then the comments started pouring in about how everyone missed Sheldo. Hope whatever was stopping you from making videos is out of the way so that you're back for good!

[@sallyhu5028]

Hi Sheldo: This is an update. Lemon squares have never been my favorite but I made it because my daughter loves it, after having some at a recent corporate event. And my husband loves lemon meringue pies so hecouldn't stop devouring the lemon squares. :) I tried the recipe using the 9x12 glass pan. Thank you so much for the modified ingredient list ... so generous of you. Never even occurred to me that I just couldn't use the original recipe with a larger pan without adjusting the ingredients. I messed up on browning the butter, as I did what I always do to get maximum flavor ... went all the way until dark solids appeared. The end result was a lot more butter liquid (I used standard American butter, which already has much higher water content than European butter) so the batter was quite wet ... ending in a bake time that was in multiples of the recipe time. The part that poses the most risk turned out to be the most straightforward ... the filling was great, and the taste superb. Suggestions: 1) Grating lemon zest is a laborious task, especially two packed tablespoons (people at the dinner table all said they hate the task). So ... I squeezed the lemons and grated the peels before I started on the second phase. I think adding them to the ingredient list as I went would have been really stressful. 2) If placing the baked lemon squares to cool in the fridge for a few hours or overnight, the condensation may be avoided altogether, or at least minimized, if a cling film is GENTLY patted on the (already room temperature-cooled) filling, followed by a paper towel (also gently patted down), and then covered with a kitchen towel. This seems less risky when handling the filling than patting the filling dry after it has been in the fridge overnight. The first time trying out any complicated recipe is always the hardest. But if the end result is enjoyed by loved ones ... it is well worth the time and efforts. Thank you for sharing, Sheldo!

[@thedragodile545]

Hey Sally, if you get a good microplane and zest by holding the lemon steady and moving the microplane back and forth over the fruit, zesting becomes quick and easy. I used to use the zesting side of a cheese grater and it was such an annoying task. The first time I used one of those long, narrow microplanes was a game changer.

[@sallyhu5028]

You're a mind reader! My daughter has fallen in love with lemon bars since attending a wedding where it was served ... and the first video you offer on your return after a LONGgggg hiatus ... lemon bars! Thank you! This weekend's project.

[@tyrannicalsaint]

I've been checking this channel every few months hoping against hope! Sheldo! You're alive! I'm so happy 🎉🎉🎉

[@sheldoskitchen]

You best believe it's on!!! Lot's of fun videos coming up. Thanks for hanging in there :)

[@andrewb9942]

So valuable to get the notes on how to check for the crust being done. So many videos just show the result, but not what it looks like 5 and 10 mins short.

[@sheldoskitchen]

I'm the same when watching other recipe videos. It's so nice to get a visual basis for how things progress!

[@user-bl7re1qi2p]

KZbin suggested me your shiffon cake recipe and I just randomly watched it. And I loved your vedios so much but when I saw that you last posted 1year ago I got disappointed thought that You'll never post again. Few minutes ago I came online and got notification that you posted I just cant express my joy. Thank you for uploading.❤❤❤

[@sheldoskitchen]

Thank you so much 😊

[@NataliaAbaeva]

Love how detailed the video is, doesn't leave any room for questions and hopefully mistakes in baking ❤

[@Nikforallthesereasons]

That parchment paper preparation was so satisfying. .

[@richardsonIII]

The scream I scrumpt when I saw this on my recommended! YAY!!!

[@sheldoskitchen]

😭😭

[@bdjayden]

Yes yes video recipe form you meringue pls Sheldo. so happy you are back!

[@sheldoskitchen]

Yes for sure. Thank you so much!

[@XTaitoX]

@@sheldoskitchen I'm seconding this please! I had thought about topping them with merengue at the beginning of the video for some odd reason, and then you mentioned it a few minutes later and I got SO excited.

[@HerhangiB1r1]

@@sheldoskitchen Still waiting for that merengue 🤤

[@leadminer4957]

​@sheldoskitchen meringue topped version please. 🙏

[@abigailyashiro7439]

That lemon juicing trick where you cut off the ends omg you’re brilliant!!

[@khiradzsiddiqui8931]

It’s a testament to how excited I was to see you post again that I watched this while fasting. These look amazing, welcome back!

[@coolnewpants]

Now that's a compliment!

[@sheldoskitchen]

Wow thank you! And Ramadan Kareem!

[@danielleoh7077]

Oh my goodness! My favorite cooking channel has returned! The warmth and care you put into these videos is unmatched. I can't wait to make these

[@sheldoskitchen]

Wow, thank you!

[@buffalo_bison]

So lovely to have you back, and for your return to be your take on my favorite dessert! Will absolutely be making these.

[@lovetherain227]

Sheldo, I’ve missed your videos and all the education and knowledge you share! Thanks so much for posting!

[@sheldoskitchen]

You're seriously too kind. Thank you!!!!

[@jordanjaprice1]

WE'RE SO BACK

[@sheldoskitchen]

IT'S SOOOO ON BABYYYY

[@jazzander5314]

I'm new, and you had me at Lemon Bars! I hope for Fall, you will feature Pumpkin Bars...

[@JolanJoestar]

Hey, just wanna say, I'm really thankful that you explained why we use sometimes Yolks instead of the whole egg. I've seen it mentioned in recipes so many times but nobody has ever explained WHY we want whites for something specific, or why we DON'T want them.

[@Lottiefla]

We have missed your soothing voice and lovely humor! Lemon is my favorite!

[@dianalynn8781]

I found you in my recommended videos and I have never been so blessed before! I love how you're one of the FIRST people to pronounce "turmeric" correctly! Most people, even a lot of cooking channels, pronounce it"tu-mer-ic". You're so precise in your cooking and your soft voice and slowed down mannerisms make me feel like you are cooking just for me. You are exact with your measurements and your presentation is like a gift you are making. I am so in love with your channel. You have me for sure, as a new sub and friend, if I may be so bold. I love coconut as my favorite flavor, too, of tofu dessert! I feel like I'm in a very warm atmosphere, watching your video. I love your sign and your framed pictures! I'm often said to frame everything I see. I have found a "home" in your channel. I will be watching all your other videos. Thank you, Sheldo...

[@leto_len]

Wonderful to have you back. Can't wait to try recipe, thank you

[@WetRatGaming]

Omg, welcome back Sheldo! I found your channel during your hiatus, and was so sad thinking you had moved on. So happy to see you back with another warm and lovely video, sharing a new scrumptious recipe! My mom loves Lemon Bars. I will make this recipe for her birthday! 💛

[@susanchien4653]

OMG!!!! You are back! I didn't even watch the video but wanted to tell you how happy I am to see you FINALLY active again. YAY!!!🎉🎉🎉

[@EdwardGmys]

I’m so glad you are back. Love everything about your videos.

[@happypigeon333]

Oh my god, we missed you SO much! And you’re coming back with one of my all-time favorite desserts!!!! 🍋😍

[@fadisaliba5527]

Honestly soo fkn happy to see u back at it. I dont only love ur recipes but your whole personality is just so full of love and hospitality. Keep up good work man. I truly believe u have a bright future ahead❤😁

[@amethystsamia]

So glad you’re back! You have the best cooking channel on KZbin! You make things make sense and I think that’s why recipes fail. You were definitely missed! And your voice is so soothing! Who doesn’t need that!

[@ImmortalLemon]

I like how you explain why we do the steps we do in cooking. It’s really nice

[@a__youtube__user]

this channel deserves at least 3 million subs

[@pragmaticbeaver4107]

So happy to see you’re uploading again. I’m already planning to make these next week!

[@jackieduncan7536]

The best lemon bar and lemon curd recipe and demonstration ever!!! I finally feel like I can make it. Thank you for the level of detail and your expertise!

[@fatauntie]

I am so glad you're back!! I love your videos and have made many of your recipes to rave reviews. The best food channel on the tube!

[@benjaminbond3301]

Thank you so much for not compromising the integrity of your content, and only producing content when your are happy with it's quiality! Endless respect, welcome back!

[@sheldoskitchen]

I appreciate that!

[@tiansanchez4180]

We’ve missed you!!! Thank you for uploading!!!

[@davajo3868]

I love how your passion really shows. You give amazing recipes and products, full written recipe with great recording, and amazing extra is the *explanations* of why and how you treat ingredients certain ways, plus the gram to cup conversion is greatly appreciated. Keep on baking!

[@mackiemccauley4647]

Hands down, these are the most beautiful lemon squares I have ever seen. 😋Thank you for such a detailed video!

[@Vendettabot23]

You're back! Lemon bars are my favourite and this recipe looks divine.

[@bdjayden]

Omggggg you are back!!! I've been waiting waiting for so long Sheldo. Your vanilla chiffon is amazing and I use it to make all my cakes now!

[@sheldoskitchen]

I sooo agree. It's like, why make any other cake when you can make chiffon instead? :)

[@Kevindiesel]

Welcome back Sheldo!

[@williamaitken7533]

YOOOOOO I was just talking about your smashed cucumber salad video with friends this weekend. I'm so glad to see more stuff from you

[@ny3756]

Always so detailed in explaining everything! Welcome Back!

[@limonkimyon4730]

first time making lemon bars and i don't think i will ever give any other recipe a shot. this has to be the peak what a talented chef, thank you for sharing your gift

[@iiwokeup]

This video was recommended on my homepage and I was surprised to see it’s your first video in over a year. So welcome back, and thank you for sharing delicious recipes with us!

[@puipunya6217]

Love you Sheldo, glad that you are back. ❤

[@BevCurrie]

OMGosh! Welcome back! I kept coming here to see if you posted anything new. :D

[@sarahwanfaisal6027]

im obsessed with ur videos!! i saw a comment that said they've never felt more welcomed via a youtube channel, and i wholeheartedly agree!! u have the most genuine and authentic energy, and i cant wait to try this recipe :))

[@PantsOHara]

So happy to see you posting again!

[@SSuperC]

Wow so happy to see you're back! Missed your recipes but mainly your positive vibes. Wish you the best

[@apocolototh1948]

Love the description you made, wonderfully orderly.

[@claudiag.2055]

So glad you are back, and with such a lovely recipe ❤

[@crazycrker]

Welcome back!! I have missed your flavour delivering, information and wisdom packed content, you are amazing for sharing it with us!

[@andresdelapena1285]

You have the BEST cooking channel I've wathched in the past 2-3 years.

[@dawnd4837]

So glad you're back! 🎉

[@kilroyscarnivalfl]

These lemon bars look amazing! Quite a unique browned butter crust too.

[@b1bbl310]

so glad you're back! i started getting more into baking and your channel has been so helpful, love your recipes!!

[@margiejcupcakeprincess]

Just finished this recipe hubby n I love anything lemon and this has outdone itself, I will be making the lemon pudding using this recipe. Thanks from the both of us. Brilliant

[@christinal.222]

Great to see you upload again! And omg, this looks delicious!

[@blanelle4929]

So happy you're back!

[@king0elizabeth]

I'm so glad you're back!

[@marmotarchivist]

I tried your recipe yesterday and it worked fantastically, with an intense lemon and caramel flavour. The only high-walled tray I have is made out of glas, so I probably should have backed the crust even longer than I did, but the result was still ok. And for me it was very stressful to make the lemon curd, because it was the first curd I ever made. It is not common around here, but the flavour with the added citric acid was so good, I could have bathed in it, definitely gonna use it for other desserts. Thank you for this amazing recipe, I just found your channel and I really appreciate the metric measurements.

[@echevari1393]

SOO HAPPY YOU'RE BACK!! And you made one of my favorite desserts! 🤩🤩

[@aettic]

This is the first video of yours that I've seen - great job with it! I really appreciate the personal touches, talking about your history / family, and even the little tofu treat break while we wait for the bars to bake. I'm working on getting better at cooking and baking, and am relatively new (with relatively limited resources and space), but I want to find new interesting recipes to add to my book and figure out what sorts of tips are out there, so I appreciate you describing elements like how some of the chemical reactions / cooking happens (like the changing textures, making sure to go slow, etc.)

[@nekomochi486]

I love, love, LOVE this recipe!

[@anthonydolio8118]

I agree. You're opinion about lemon bars is correct. They look delicious. And the video was pretty awesome. Thank you.

[@TimeWasted8675309]

Made these a few days ago and they are spectacular! 10/10 ! The crust is perfection 😋

[@hibak_]

So happy to see you back! Also I’m so excited to try your lemon bars I’ve never made them before but I feel confident with the amount of information you’ve added! I won’t be able to make them for a bit but hopefully soon!!

[@siddhantsharma1592]

love the way you give small tips in between, like the one where you place the sieve in the baking tray.

[@JohnVines]

Omg I'm so happy you're still around!

[@user-ou7jy2ej4s]

BREATHTAKING! Thank you Sir 🙏🏼

[@michellegarnica3756]

Yes! Welcome back home Sheldo! We’ve missed you😊

[@jauntinesse]

He's baaack 🙏 I missed your videos!

[@Anna-th4gg]

YAY YOU'RE MY FAVORITE BAKING CHANNEL!! thanks for another wonderful video, welcome back!

[@JasonChute]

I just discovered your channel when looking up Lemon Bars, but holy crap, absolutely binge watched every one of your videos. This week our family will be making several of your recipes. Please, please keep making these videos, they are fantastic!

[@ShinySarah44]

You have brought so many people joy with your return! :D

[@shaymin33988]

SO SO HAPPY TO SEE THIS IN MY FEED!!!

[@itsloveleecrafts]

So glad you're back!!

[@hxhfan911]

amazing! i missed your videos, what a comeback. i just want to say I love how you edit your videos, they’re very clean and eyecatching. your personality is very engaging, your instructions are educational, detailed but very easy to comprehend. id love a meringue recipe from you! and hey, this may be a long shot but if you ever have the time, I’d love to see a brownie recipe video from you explaining the science behind it. I’ve been trying to make brownies but they always end up too greasy or cakey when I’m going for nice and fudgy. either way, take care and looking forward to your next video/recipe. it was worth the wait. And also, don’t feel pressured with your future videos, we’re here for you! and good things take time.

[@irmadouglas4914]

First time watching you, Sheldo. What a treat of a person. Beyond enjoyable and so knowledgeable. Thanks!!!

[@pinstripeowl]

This was really easy to follow and I'm looking forward to trying it. I appreciate the informed substitutions, visual clues and metric measurements too, thank you

[@stiwardaraya6700]

This is one of the relaxiest video I've seen in a while

[@emielia.]

Hi Sheldo, missed your videos and I’m so glad you’re back! 🫶

[@Juhpol]

Yay a new vid after so long. Good to see you again.

[@propofol5687]

So nice to have you back 😊 And what a nostalgic big Chinese all-in-one cooking knife it is. It just reminds of my mom’s kitchen.

[@superkamxa1478]

bro, I turned on the video because of a great thumbnail and found out this amazing channel

[@daisy-bq3br]

so glad you are posting delicious recipes again! welcome back :)

[@VighneshSelvam]

Definitely interested in the lemon meringue bar.

[@parkwood6334]

If you haven't done it already I would love an episode where you talk about your family and your experiences in China and Vancouver.

[@shellnet411]

When you're making lemon bars since use more yolks, you can also use the extra whites to make a scale you can use the already juiced lemons just throw them in water just to have some lemon water because you don't need much or with that many already use lemons put them in a big bowl of water with some sugar. Let them soak in the refrigerator overnight and make lemonade.

[@ashguillaume8584]

How have I never come across your videos until now?! This was the most endearing baking video I've ever seen! Subscribed for life!

[@MottoTofu]

Yooooo! So glad to see you back!!

[@trippdavis4834]

So glad you're back because this is the first video of yours I've seen! Looking forward to more videos and I'll go through your old stuff in the meantime.

[@cookielovesdisney80]

Thanks for sharing I love watching you bake. I can’t wait to try making them.

[@paulawiid2148]

Holy moly. I've had such bad luck with lemon bars and I absolutely LOVE lemon flavoured desserts. The base with the browned butter is just game changing! It is perfectly crispy and a little salty and not too thick. In short, it is perfection!!! I want to try baking it on it's own as a shortbread 😉 making the filling from curd and then just adding flour to stabilise, again GENIUS!! I found that the lemons from my tree are super tart this time of the year, so I didn't need to add extra citric acid. These turned out amazing and were easily the best, lemony-est lemon bars I have ever had or made! ⭐⭐⭐⭐⭐

[@Savagefred]

I really like how you explain all of the choices you make in the recipe, like the citric acid, ans why your not using the whole egg etc. Very helpful knowledge to have

[@isabella-nu2fc]

WELCOME BACK omg i missed your videos!! 🩷

[@krewpl3]

YAY! Thank you man, good to see you!