Lemon Bars that hit different | The Full Scoop
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- čas přidán 11. 06. 2024
- These Lemon Bars, made with just 6 main ingredients, are nothing like the uninspiring ones you might have had before. Smooth, ultra-lemony curd + crisp browned-butter crust = the ultimate expression of lemon. With this simple recipe and year-round lemon availability, you can enjoy a bright, sunny treat whenever you want.
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Why two versions of the same video?
“The Full Scoop”
The unabridged video recipe, packed with info. We go through each step in detail and I explain the "why" behind everything we do. Included: candid moments, unexpected outcomes, and any mistakes or mishaps. Baking and cooking often don't go perfectly, but it's in fixing mistakes where we actually learn the most. I don't try to edit "The Full Scoop" to fit under a certain runtime. It's for those who love a deep dive.
“The Field Guide”
The quick-reference companion edition. It's the same recipe, condensed to focus on the essential steps and key points. It's designed to be an easy-to-follow guide for while you're cooking. Consider "The Field Guide" an enhanced version of the written recipe, with visual cues and reminders for each step. Once you've absorbed the details by watching "The Full Scoop", or if you're just looking for a concise, no-frills recipe, "The Field Guide" is the reference you'll return to time and time again.
"The Field Guide" will be posted a few days after the main "The Full Scoop" video. Subscribe to be notified!
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Lemon Bar Recipe
Ingredients
Crust
- 140g (10 Tbsp) unsalted butter
- 175g (1-1/4 cup) all-purpose flour
- 50g (1/4 cup) sugar
- 5g (1-1/2 tsp) kosher salt (sub: 3/4 tsp fine sea salt OR table salt)
- 1 tbsp (15mL) water
Filling
- 300g (1-1/2 cups) sugar
- 54g (6 Tbsp) all purpose flour
- Pinch of salt
- 1/16 tsp ground turmeric (optional)
- 1/2 tsp citric acid (optional, sub: 1-1/2 tsp cream of tartar)
- 3 large eggs (~50g each w/o shell)
- 3 egg yolks (~20g each)
- ~17g (~2 Tbsp packed) lemon zest (zest the lemons needed for 200mL juice)
- 200mL (200g) lemon juice (about 3-4 lemons)
- 84g (6 Tbsp) unsalted butter
Garnish
- Powdered sugar, for dusting (optional)
Instructions
Prep
1. Pre-heat oven to 350°F (175°C) with the rack in the middle position.
2. Line a 9” x 9” baking pan (can be metal, glass, or ceramic) with parchment paper.
Crust
3. Measure out all crust ingredients and have them ready.
4. Make Browned Butter:
- Melt butter in a medium stainless steel pan over medium heat.
- Butter will foam, bubble, and crackle. Stir occasionally, then constantly as sounds die down.
- Light sediment will appear. Scrape pan to prevent sticking and burning. Reduce heat to low.
- Stir until sediment turns rich brown and butter smells nutty. Turn off heat.
5. Add salt and sugar, stirring to incorporate. Mix in flour until well combined and no dry flour remains. The mixture will be clumpy and sandy.
6. Add water and stir thoroughly for a homogenous dough.
7. Transfer dough to pan. Press into an even layer with hands or bottom of a cup. Prick all over with a fork.
8. Bake for 20-25 minutes, until evenly golden with slightly browned edges.
Filling
9. Wipe pan used for crust to remove excess debris. Add all filling ingredients except lemon juice and butter. Stir to combine.
10. Add lemon juice and stir until evenly mixed.
11. Cook over medium-low heat, stirring and scraping constantly. When filling begins to thicken, reduce heat to low. Cook until filling reaches 160-165°F (70-75°C), is slightly thickened, and coats spoon. Texture should be halfway between melted ice cream and shampoo.
12. Remove from heat. Add butter, stir to melt and combine.
13. Strain filling onto baked crust. Tilt pan to spread evenly.
14. Bake for 7-15 minutes, until the filling is set with slightly puffed edges. The filling should barely jiggle when the pan is shaken.
Cool & Serve:
15. Allow the bars to cool completely at room temperature for at least 1.5 hours. If ambient temperature is very warm, chill the bars in the fridge, uncovered.
16. Lift cooled bars from pan. Cut with sharp knife, wiping blade between cuts with a damp towel. Trim 1/4" (0.5 cm) from all sides. Cut into desired size (I like 4x4 for 16 pieces).
17. Optional: Dust with powdered sugar. Serve immediately.
Timestamps
00:00 Intro
01:15 Prep
01:41 Start Crust
03:06 Crust Ingredients
03:32 Brown Butter
05:06 Make / Bake Crust
07:05 Start Filling
08:23 Optional Ingredient #1
08:57 Optional Ingredient #2
09:06 Check Crust Progress
09:20 Optional Ingredient #2, continued
10:49 Check Crust Progress
11:08 Continue Filling
12:27 Crust Done Baking
12:42 Continue Filling
15:42 Cook Filling
18:56 Assemble & Bake
19:56 Clean up
21:00 Check Filling Progress & Interlude
22:30 Filling Done Baking
23:32 Final Assembly
24:04 Cooled Bars Reveal + Fix Condensation
25:03 Cut and Finish Bars
26:31 Tasting
27:07 Outro + Final Thoughts
28:47 Outtakes - Jak na to + styl
I can't explain it, but I've never felt more welcomed via a youtube channel. Now I wanna have tea with you 😂
Same wtf,, i literally hit the subscribe button 10 seconds in
@@finefaseeh1972 I feel the same way. Great Guy... lucky we all get to watch and learn from him.
@@finefaseeh1972 same here :P
It's the voice. He should be doing voice overs for film trailers. Just lovely. Like chocolate.
@@LM-fn6qbAt First i *did* think it was a voice over, no way anybody can sound so composed and ...voice-overy when cooking and speaking freely.
I've always been intimidated by baking, but lemon bars are my favorite dessert, so I decided to make these today for when a couple friends came over for dinner. They turned out so well. Responses from guests included "these are the best lemon bars I've ever had", and "I feel like I can't call anything that I've had before 'lemon bars'". Thank you so much for your kind encouragement and thorough instructions, Sheldo. You helped make a lovely night even more special.
You don’t know how happy it makes me to hear that! Thank you for sharing such a lovely anecdote. I hope these lemon bars become a “signature” for you.
In my opinion, making the same recipes repeatedly is one of the best ways of learning baking. Instead of making many things and not perfecting any of them, get to know a few recipes inside and out. Think about how you can repurpose elements of the recipe.
For example, the crust here can be used for any type of tart, sweet or savoury (perhaps omit the sugar for savoury applications). You could add spices to the hot butter, which will “bloom” the spices, making for really nice flavour. What about swapping out some or all of the flour for whole wheat for a nuttier flavour and slightly different texture? A smaller portion of the flour could be replaced with cocoa powder for a chocolatey crust.
The lemon filling is just a curd with flour added. Make it without flour for a softer, spreadable texture. Experiment with different types of citrus fruit.
Best of luck with your future baking!!!!
@@sheldoskitchen Thank you so much for more kind encouragement and such thoughtful ideas!
I'm definitely comfortable doing recipe development/tweaking recipes with regular cooking, but with how new I am to baking, it actually hadn't even entered my mind that I could still do that with baking too! All of the things you mentioned sound fun, and with how delicious these were, making them again and again definitely won't be an issue :).
PS: both I and all of my guests agreed that the browned butter base was a game-changer
I’m the same way about baking! So nice that it turned out great for you and your friends. I’m more motivated to give this a try after failing to make them before.
Like he was never gone! Welcome back Sheldo!
Thank you 🥹
@rubita7815You can generally substitute almond flour directly for this type of crust. It might even add a nice nuttiness to it.
@rubita7815 Try Gram Flour (chickpea, not graham) instead. You may have to adjust the butter or add a teaspoon of water in it because it tends to absorb more water than wheat flours.
@rubita7815 You're certainly welcome.
Use any kind of naturally gluttn free flour. So gram flour, or buckwheat flour. It may not come out as crispy and solid as a gluten flour would though, so be prepared for that.
My son, Sean, made these a couple of days ago to help me recover from a hip replacement. They were perfectly tart, creamy and held their shape without being gooey or bitter. Great recipe and he is not even a baker. I will need him to come back and make them regularly. Love you two xox.
Hi Patti! I’ve heard so many great things about you from Sean! So glad you enjoyed the bars. Best wishes for your surgery recovery ❤️
Patti!!!! 🎉 Sean tells me you’re awash in backyard lemons - what a fun timing coincidence. Miss you and hope you’re doing well!!
How sweet is he! Lemon bars also help relieve pain and encourage the healing process...so I've read on the internet
Get well soon Ms. Patti!!
So valuable to get the notes on how to check for the crust being done. So many videos just show the result, but not what it looks like 5 and 10 mins short.
I'm the same when watching other recipe videos. It's so nice to get a visual basis for how things progress!
Hey, just wanna say, I'm really thankful that you explained why we use sometimes Yolks instead of the whole egg. I've seen it mentioned in recipes so many times but nobody has ever explained WHY we want whites for something specific, or why we DON'T want them.
This is so nice to watch, it's like being in the kitchen with a friend who's nerding out on baking stuff. I love this.
CZcams suggested me your shiffon cake recipe and I just randomly watched it. And I loved your vedios so much but when I saw that you last posted 1year ago I got disappointed thought that You'll never post again. Few minutes ago I came online and got notification that you posted I just cant express my joy. Thank you for uploading.❤❤❤
Thank you so much 😊
CZcams got me the same way. I run a little general store and I'm always looking for inspiration on sweets done to a next level
I’m making them right now because my 84 year old mother LOVES lemon. I do too, but I don’t know anyone who loves lemon as much as her… although you definitely seem to be in the running! Lolz She loved the filling after 160F. I am not sure if I’m going to get them to cool before she tries to sneak some. Thank you sooo much!
I like how you explain why we do the steps we do in cooking. It’s really nice
I've had this video in my "watch later" since it was posted because I was intimidated by what I expected the "perfect" lemon bar to be.
How wrong I was! This looks downright doable, and I've found an absolutely delightful new creator to follow!
I've been checking this channel every few months hoping against hope! Sheldo! You're alive! I'm so happy 🎉🎉🎉
You best believe it's on!!! Lot's of fun videos coming up. Thanks for hanging in there :)
Omg so nice to have you back!!!!
First comment. You win my undying affection hahaha. Thanks Ben!!!
@@sheldoskitchen Someone on reddit asked what the most underrated cooking YT channels and I mentioned yours ofc, and then the comments started pouring in about how everyone missed Sheldo. Hope whatever was stopping you from making videos is out of the way so that you're back for good!
That parchment paper preparation was so satisfying. .
Please come back more often Sheldo! You are the only CZcams chef that puts a grin on my face through the whole video 😊
Just found your site tonight. Lemon bars are one of my favorite deserts! Can't wait to bake them!
Hands down, these are the most beautiful lemon squares I have ever seen. 😋Thank you for such a detailed video!
Never seen this channel but the fact you can do this in all one pan means I'm staying... and making these!
Lazy (aka efficient) recipes are the way to go. Hope you make these bars and enjoy the lemon-y goodness!
You're a mind reader! My daughter has fallen in love with lemon bars since attending a wedding where it was served ... and the first video you offer on your return after a LONGgggg hiatus ... lemon bars!
Thank you! This weekend's project.
It’s a testament to how excited I was to see you post again that I watched this while fasting. These look amazing, welcome back!
Now that's a compliment!
Wow thank you! And Ramadan Kareem!
Hi Sheldo: This is an update.
Lemon squares have never been my favorite but I made it because my daughter loves it, after having some at a recent corporate event. And my husband loves lemon meringue pies so hecouldn't stop devouring the lemon squares. :)
I tried the recipe using the 9x12 glass pan. Thank you so much for the modified ingredient list ... so generous of you. Never even occurred to me that I just couldn't use the original recipe with a larger pan without adjusting the ingredients.
I messed up on browning the butter, as I did what I always do to get maximum flavor ... went all the way until dark solids appeared. The end result was a lot more butter liquid (I used standard American butter, which already has much higher water content than European butter) so the batter was quite wet ... ending in a bake time that was in multiples of the recipe time. The part that poses the most risk turned out to be the most straightforward ... the filling was great, and the taste superb.
Suggestions:
1) Grating lemon zest is a laborious task, especially two packed tablespoons (people at the dinner table all said they hate the task). So ... I squeezed the lemons and grated the peels before I started on the second phase. I think adding them to the ingredient list as I went would have been really stressful.
2) If placing the baked lemon squares to cool in the fridge for a few hours or overnight, the condensation may be avoided altogether, or at least minimized, if a cling film is GENTLY patted on the (already room temperature-cooled) filling, followed by a paper towel (also gently patted down), and then covered with a kitchen towel. This seems less risky when handling the filling than patting the filling dry after it has been in the fridge overnight.
The first time trying out any complicated recipe is always the hardest. But if the end result is enjoyed by loved ones ... it is well worth the time and efforts. Thank you for sharing, Sheldo!
Hey Sally, if you get a good microplane and zest by holding the lemon steady and moving the microplane back and forth over the fruit, zesting becomes quick and easy. I used to use the zesting side of a cheese grater and it was such an annoying task. The first time I used one of those long, narrow microplanes was a game changer.
I second this, we own a microplane just like the one in this video and zesting lemons is so easy on it! No force needed and it easily wipes off the grater 😁
@@thedragodile545 Hello! Thank you for taking the time to respond. I am looking into microplanes and looking forward to getting the right one as I love to add zest - limes, lemons and/or oranges - to baked goods, and have plenty of them in the backyard.
Yes yes video recipe form you meringue pls Sheldo. so happy you are back!
Yes for sure. Thank you so much!
@@sheldoskitchen I'm seconding this please! I had thought about topping them with merengue at the beginning of the video for some odd reason, and then you mentioned it a few minutes later and I got SO excited.
@@sheldoskitchen Still waiting for that merengue 🤤
@sheldoskitchen meringue topped version please. 🙏
Love how detailed the video is, doesn't leave any room for questions and hopefully mistakes in baking ❤
My mom's birthday is coming up and she LOVES lemon bars, what perfect timing to be recommended this video. I'm already a fan you have such a lovely cadence.
Sheldo, I’ve missed your videos and all the education and knowledge you share! Thanks so much for posting!
You're seriously too kind. Thank you!!!!
That lemon juicing trick where you cut off the ends omg you’re brilliant!!
How much butter in sticks or ounces did you use?
It really isn't just you that likes to taste lemon! Hi!- from all us lemon lovers out there! Thanks for your video, and great and clear precise instructions. And yay extra top marks that you use a spatula to scrape out all the precious ingredients!
I love how cinematography it looks. Plus great instructions explained.
this channel deserves at least 3 million subs
I never feel so grateful to CZcams algorithm. I in love with your content now
Same
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. ❤❤❤
Love you Sheldo, glad that you are back. ❤
Oh my goodness! My favorite cooking channel has returned! The warmth and care you put into these videos is unmatched. I can't wait to make these
Wow, thank you!
We have missed your soothing voice and lovely humor! Lemon is my favorite!
I love how you added both forms of measurements.
My. Mouth. Is. Watering.@1:35am! Love the recipe, the background on the picture, and your calming voice. Thank you!
Definitely interested in the lemon meringue bar.
Omg, welcome back Sheldo! I found your channel during your hiatus, and was so sad thinking you had moved on. So happy to see you back with another warm and lovely video, sharing a new scrumptious recipe! My mom loves Lemon Bars. I will make this recipe for her birthday! 💛
Sheldo, I could not wait until the lemon set, my mouth has been watering since the beginning of this video as I absolutely adore lemons. The more tangy anything is, the better I love it.
Holy moly. I've had such bad luck with lemon bars and I absolutely LOVE lemon flavoured desserts. The base with the browned butter is just game changing! It is perfectly crispy and a little salty and not too thick. In short, it is perfection!!! I want to try baking it on it's own as a shortbread 😉 making the filling from curd and then just adding flour to stabilise, again GENIUS!! I found that the lemons from my tree are super tart this time of the year, so I didn't need to add extra citric acid. These turned out amazing and were easily the best, lemony-est lemon bars I have ever had or made! ⭐⭐⭐⭐⭐
WE'RE SO BACK
IT'S SOOOO ON BABYYYY
I'm new, and you had me at Lemon Bars!
I hope for Fall, you will feature Pumpkin Bars...
Omggggg you are back!!! I've been waiting waiting for so long Sheldo. Your vanilla chiffon is amazing and I use it to make all my cakes now!
I sooo agree. It's like, why make any other cake when you can make chiffon instead? :)
First time coming across your channel and I'm surprised to see you have so few subs. From how professionally edited and polished it all looks and the way you carry yourself it all looks like someone who'd be in the millions by now. You seem like a wonderful soul :)
This is one of the relaxiest video I've seen in a while
You're back! Lemon bars are my favourite and this recipe looks divine.
If you haven't done it already I would love an episode where you talk about your family and your experiences in China and Vancouver.
Oh. My. God. I just made these this afternoon and I had to come back and comment, they are absolutely incredible. I skipped the citric acid entirely as I didn't have any and in case anyone is wondering, they really don't need it!
Thank you so much for this recipe!!
Since I started looking at your channel I felt in LOVE with the way your cook and the energy you have. Congrats!!!!
He's baaack 🙏 I missed your videos!
So lovely to have you back, and for your return to be your take on my favorite dessert! Will absolutely be making these.
WOW I do not need to watch this to hit the LIKE button. You had me at the thumbnail !! SO glad you're back, Sheldo. Please don't feel you have to be perfect for us. I can't wait to try this recipe! (Hope it scales well for 30 people as I have an event in mind.)
You have the BEST cooking channel I've wathched in the past 2-3 years.
This looks like such a great recipe! I will try it ❤
love the way you give small tips in between, like the one where you place the sieve in the baking tray.
For meringue topping and instead of just wasting the eggs, whip the whites without any speck of yolk, until stiff peaks, adding enough sugar to taste. Now this must go on HOT curd, so make it before you start the filling. When you have baked the curd, take out of the oven, and put the meringue on immediately, then back into the oven with it turned way down to 275. Bake that for about 1/2 hour until golden. This way, your topping will stick to the filling. You could add a pinch of salt, alum, or small pinch of the citric acid, but mine has never deflated or separated. Powdered sugar has a small amount of cornstarch to keep it from clumping, so you could add some of that with the sugar when whipping the whites.
I like how he browned the butter for the crust.
YAY your back!!!!. hope you are doing well. I was legit worried for a bit when you fell off.
OMG!!!! You are back! I didn't even watch the video but wanted to tell you how happy I am to see you FINALLY active again. YAY!!!🎉🎉🎉
Welcome back! I’m so happy to get to watch you cook again! And nice decorating, the málà sign is delightful (and real neon is where it’s at!). Gotta make these lemon bars for sure, they look incredible
Nothing like the glow of real neon!
How have I never come across your videos until now?! This was the most endearing baking video I've ever seen! Subscribed for life!
YOU'RE BACK!! i love a good lemon bar... thank you for this
Right???? They're just so cheerful.
This is amazing and I LOVE lemon bars + the production of this! Can't wait to make these~
Last year I went to an apple farm in Australia. There was a cafe there that sold home made apple sour cream slice. The base was so crispy it blew my mind. Ever since I've been searching the internet for this crispy buttery crust. I believe your lemon bar crust has finally put an end to my searching. So glad I stumbled upon you chanel today and of course subscribed straight away.
OMG the voice. I could listen to you forever.
Nice to see a new video from you
Dude I'm so happy to see you back!
Thanks Jeremy! :)
YAY YOU'RE MY FAVORITE BAKING CHANNEL!! thanks for another wonderful video, welcome back!
Such a thorough video, so easy to follow! I just made them exactly how yours came out. So excited and proud. THANK YOU!! 💛
Yay a new vid after so long. Good to see you again.
Welcome back Sheldo!
This was just the nicest surprise! So glad to see you back.
Would love to see your recipe for the meringue you mentioned that could go on top of these, but just super excited to see whatever you want to make!
Will do!! And thank you!
Thank you so much for not compromising the integrity of your content, and only producing content when your are happy with it's quiality! Endless respect, welcome back!
I appreciate that!
Missed your videos, hope you're well!
The legend is back and that is a beautiful thing! 🎉🎈🥳
I love how your passion really shows. You give amazing recipes and products, full written recipe with great recording, and amazing extra is the *explanations* of why and how you treat ingredients certain ways, plus the gram to cup conversion is greatly appreciated. Keep on baking!
first time making lemon bars and i don't think i will ever give any other recipe a shot. this has to be the peak
what a talented chef, thank you for sharing your gift
Missed you! Nice recipe, good tips. Will definitely make!
So happy to see you’re uploading again. I’m already planning to make these next week!
Hopefully the comment section has reminded you that your fans are both numerous and ravenous! Much love Sheldo and welcome back!
I just discovered your channel when looking up Lemon Bars, but holy crap, absolutely binge watched every one of your videos. This week our family will be making several of your recipes. Please, please keep making these videos, they are fantastic!
OMGosh! Welcome back!
I kept coming here to see if you posted anything new. :D
These lemon bars look amazing! Quite a unique browned butter crust too.
I found you in my recommended videos and I have never been so blessed before! I love how you're one of the FIRST people to pronounce "turmeric" correctly! Most people, even a lot of cooking channels, pronounce it"tu-mer-ic". You're so precise in your cooking and your soft voice and slowed down mannerisms make me feel like you are cooking just for me. You are exact with your measurements and your presentation is like a gift you are making. I am so in love with your channel. You have me for sure, as a new sub and friend, if I may be so bold. I love coconut as my favorite flavor, too, of tofu dessert! I feel like I'm in a very warm atmosphere, watching your video. I love your sign and your framed pictures! I'm often said to frame everything I see. I have found a "home" in your channel. I will be watching all your other videos. Thank you, Sheldo...
Wonderful to have you back.
Can't wait to try recipe, thank you
YOOOOOO I was just talking about your smashed cucumber salad video with friends this weekend. I'm so glad to see more stuff from you
Thank u for coming back I just found this channel and almost had a heart attack thinking u stopped making videos omg
First time watching you, Sheldo. What a treat of a person. Beyond enjoyable and so knowledgeable. Thanks!!!
11:48 yes I want that recipe!
Honestly soo fkn happy to see u back at it. I dont only love ur recipes but your whole personality is just so full of love and hospitality. Keep up good work man. I truly believe u have a bright future ahead❤😁
Theres something super cute and comforting about the way you speak and im here for it 💜
Love the description you made, wonderfully orderly.
so missed you. Your buns are my favorite. Keep them coming.
Thanks Tony! Will do!
WELCOME BACK omg i missed your videos!! 🩷
Leftover egg whites usually become meringue cookies in our kitchen. Pistachio, walnut, peppermint... any flavor really.
Welcome back Sheldo! I just loved the folding of the paper, it was just visually exquisite. Your video is so high quality, glad to see another one!!
Thank you so much 😀
omg i’m so happy to see your vids again! welcome back!
ahhh thank you so much!!!
Oh my god, we missed you SO much! And you’re coming back with one of my all-time favorite desserts!!!! 🍋😍
Omg I'm so happy you're still around!
so glad you are posting delicious recipes again! welcome back :)
We’ve missed you!!! Thank you for uploading!!!
YESSSSS! This is my favourite dessert ever!