Christina Tosi

So use that in...

I have one of my favorite recipes to use for jam is called the puff and jam where you use puff pastry and jam and you make these little sort of big flours that you bake that are filled with jam that sort of like puff out like a flour.

But I love that jam because it's like my home recipe.

It's great on ice cream.

You can mix it into butter and make like a lemon butter.

You can put poppy seeds in there and make a lemon poppy seed butter.

It's great in cake.

It's great as a layer in cake.

It's great in frosting like this lemon jam.

And it can be any citrus, but lemon is obviously the most beautiful and fragrant.

Um, you can make like the most killer lemon cookies by just folding this lemon jam into, um, that's very like bake club, but you know what, Jess, you're going to kill me for this, but my lemon bar, like my nostalgic lemon bar recipe is,

came from my other side of grandma's and she always used lemon cake mix.

Interesting.

Like she never, almost like the way you would a gooey butter cake.

Yeah, yeah, yeah.

Where no real fresh lemons were harmed in the making of her lemon bars.

And yet, of course, I thought they were like the classiest high-end lemon moment ever where you mix some of the cake mix with like butter and an egg to make the crust.

And then you save the rest and mix it with like confectioner's sugar and for the filling.

But I had never had like a fresh, you know, a lemon curd, a lemon bar energy until I was much, maybe even like New York City culinary school land.

But I love a pucker up lemon moment.