Shilpa Uskokovic
đ€ SpeakerAppearances Over Time
Podcast Appearances
The marshmallow that never was.
That's what I'll title it.
I want to shout out to ex-BA colleague, Kendra Vaculin.
There's a video of her when she developed her perfect lemon bar, and she went through a lot.
I didn't want to go through as much pain as she did.
So one of her main takeaways is that if you let your shortbread completely cool and then you pour your custard on, it risks inverting, which means that that cooled shortbread will float completely.
The custard will sink and you will end up with these weird upside down lemon bars.
And I went down this hole on the internet and it is a very common problem.
So you need the residual heat from baking on the sides and on that custard to like and like cook the edges and glue them into place so it doesn't float to the top.