Shilpa Uskokovic
đ€ SpeakerAppearances Over Time
Podcast Appearances
Take it out, cool it, refrigerate for four hours, and that's your lemon bars, just with powdered sugar if you want, and that's it.
This isn't going to make or break your recipe, but essentially, this mixture is very tender.
It's a very tender shortbread, and it uses powdered sugar, which is an ingredient that gives shortbread a very tender, melting quality.
And what that means is that you do want some structure in the shortbread.
It is the foundation of your bar.
So mixing is a motion that's going to create gluten.
So you actually want that here.
Like you don't want to be too gentle.
Give it a really decent mix and that's fine.
Under mixing, you're going to have like a more tender, crumbly shortbread when you cut into it, which again is fine.
It's fine both ways, but you really don't need to be too dainty here.