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Just made this - incredible, the best base ive made so far

Thank you. I needed this recipe. Now I can kick the Orowheat brand to the curb. 🌺❤️🙏🏽

could i use plant based butter due to being lactose intolerant. the look so good

The way you explained, I subscribe to you

thank you for all your time and work to do these comparisons. I've also had trouble from time to time with the gelatin method and have since been using instant pudding. I appreciate your trials and from that will probably use the marcapone method for a cake filling. That sounds lovely. thank you again :))

Made these lemon barsa few weeks ago; have to say great advice on the brown butter, adding the citric acid and patience with cooking of the curd. All of these techniques work and made the lemon bars taste amazing and texture beautiful. One last thing the bars are were even more delicious the next day.

This recipe has been on my radar to make for a while and today I finally made it. I so greatly appreciate all the detailed instructions and tips, as they’re definitely skills I’ll be able to take with me into other dishes! As a fellow vancouverite and a southeast european, I have some notes to make for anyone else who lives outside north america since ingredients available in canada are often far more bland than elsewhere: >the eggs available in the supermarket here are a far deeper colour, so turmeric is unneccesary (but it won’t hurt in any case) (actually my lemon bar looks more orange than yellow ngl) >mediterranean lemons are so much more sour than californian lemons; eating these bars I’m teetering very carefully between enjoyment and puckering up from the sourness. If I’d added citric acid or cream of tartare, this would plummet into quite the torturous experience, so definitely get to know your lemons before opting for more acidity. >europeans, if you have good local butter, use that. If not, german butter works phenomenally for browning and baking in general I have no notes to add for the crust, this is one of the best crusts I’ve ever tasted and is going straight into the family recipe book 🙏🏻

not too sweet - i totally agree

Wow, they turned out really well, i'm very happy, next time i'm going to put even more potato in there

So basically the potato mash is the substitute for 'Tangzhong' is that right, chef?

I just made this recipe. It is delicious!! I failed at my first attempt bc i used the wrong pan and my curd cooked too fast and i forgot the butter! He even warned against it. Anyhow, second time was perfect. Def a keeper.

This is my first video of you, i am not yet attracted to your recipe.. but,i am attracted to your voice, its soothing ❤❤❤

I love it sir thank you for sharing I ll try it

Sheldo…….most enjoyable, relaxing cooking conversation I’ve watched in a long time! Congratulations….love the science you blend into your cooking as well. I am just about to embark on your lemon bar recipe….will let you know how I go. Can you please post the lemon meringue variation for the lemon bars. Thanks…..wishing you heaps of success with your channel 😊 Indya x

Looks amazing!! 😂 I melted my olive oil spray bottle on the stove just like your scale.. it doesn't pump anymore 😢

I'll take the edges......

Love that you used the term “mango cheeks” 😊

Thank you Thank you Thank you

Is it mandatory to brown the butter?

Would this delicious looking crust be a good one to use for "BUTTER TART" BARS/SQUARES also, or do you think this crust would be too sweet ? I enjoyed your presentation of this bar recipe; and love the "firmness" of the crust, (so many recipes for Lemon Bars end up very crumbly), cannot wait to get more eggs, so that I can make these.

thanks yr😂❤

Thank you Sheldon for the full written recipe ❤😊

Hey Sheldo, greetings from M‘sia. Welcome back and we do miss your posting of videos. Super Awesome step by step and detailed Lemon bars recipe…..in gram too. 🤭 Would really appreciate if you can make a video on how to pasturize egg white and to safely make meringue for consumption, mainly for small children and elderly. Thanks and and see you soon 😊

This was a fantastic test! Thank you so much. I was getting befuddled with all the different recipes I was finding. This cleared it up so much! 👍

my crust mixture is more like warm batter than dough ...? help?

its nice to see another husky fella get excited over food, cheers!

Your straight-forward recipe turned out perfectly on the first try! I only had coconut cream so I added 1/2 cup of water to the can and added that to the pot, then a splash of water for the sauce. My mum makes great sticky rice the traditional way and was so impressed she's even talking about it the next day. She said it tastes just like it does at Thai restaurants and would be great with other toppings as well. So happy to have this in my recipe rotation, thank you so much!!!!

There’s a Japanese word “teinei” that I always think about when watching your videos. It directly translates to “polite” but it goes beyond that.. anticipating what someone might need without asking, acting humbly, being mindful . Thinking about your recipes for your basque cheesecakes with different measurements. ❤❤❤

It worked out perfectly Sheldo! I'm so happy with the result and the way you make the crust it's definitely a top-notch twist. I wanted to know if you could teach us how to make a crust with almond flour, for example, to make it more keto.

Need to try this recipe

Escape cake

I made my friend this cake for his birthday once! Well, not this exact recipe, I just found this video. It was a big hit, I made it matcha+chocolate marbled flavoured. This is a very good recipe, I can confirm, but one little note: you can use ant kind of starch instead of flour and it comes out just fine. This might be useful if you're, for example, trying to make it gluten free. I used glutinous rice flour recipe for the texture it provides.

Thank you so much for sharing this recipe 🙏Can we make chiffon cake eggless? Please let me know. Thanks

Please come back more often Sheldo! You are the only CZcams chef that puts a grin on my face through the whole video 😊

Hi Sheldon, just wanted to know if you can turn this chiffon into a chocolate chiffon ? If so how ? Hehehe TA !

Love yummy, yummy.Good to the tell me

Esta receta realmente tienen que hacerla, me quedo increíble gracias por este delicioso postre

Que rico se ve ❤

Looking good Sheldo .It's look yummy thanks.😊😊😊.

I liked the way you explained your recipe. Will try ASAP!😊

This looks too good. Im saving this for when im ready. Im definitely subbing

Thank you so much for including different size cake pans. This is often the most difficult part when recipes are made for a pan size that’s not what I want to use. Keep it up!! Thank you!

Amazingly good!

super good Sheldo!

Thanks thanks thanks 🙏 lot of thanks for sharing such a wonderful recipe😊

Amazing recipe!! Made it three times and got so many compliments every single time!! Love it so much!

Looking forward to trying this recipe!

Dude u are actually class and love how u got into ya child hud grandma so humble man u a good bloke world needs more nice people u know

I'm new in your channel. I like the structure with which you work. I'm definitely downloading and trying these as my sister keeps asking me to make them. I'm new at baking and found I love it but I'm pretty beginner and won't give up. Thank you for sharing your recipes.

Dude lemon meringue pie is my favourite food by a country mile so this so simple right up my street thanx a bunch never new it existed