Shilpa Uskokovic
đ€ SpeakerAppearances Over Time
Podcast Appearances
Yeah, I find that if you add, like, water or something, it can veer into, like, the tough category.
You know, I think this is actually one of the main things, if not the main issue people run into with lemon bars.
You'll see a picture of like a cut into slice and it's really undercooked, that shortbread.
What I found is that since you are adding the curd on top, which is quite wet, you kind of need to, like, bake it a click past what you're used to.
Like, it is going to soften a bit when you introduce that liquid.
So you really need to push it to, you know, what the French call bien cuir.
Like on the edge of burnt, essentially.
So you really want it to be like a deep summer tan.
Like some things you really need to take it far.
And, you know, your patients will be rewarded with a crust that crumbles versus like squidges when you cut down.