@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.
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.
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 suck at baking. Followed your instructions precisely, and paid attention to the things you said we will notice which might alarm us. They came out soooo good. Not only are you a talented baker, you're also a talented teacher.
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. ❤❤❤
@@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!
You guys don’t even think about it just do it! This recipe really is foolproof. I tried it today for my french in-laws and boy were they impressed. They said it was the best lemon tart they had. I didn’t have the citric acid or the cream of tartar and the lemon taste was still profound. I also used a round glass tart casserole lined with parchment then cut it into triangular tarts. Thank You so much Sheldo.🎉❤
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.
@@Bakerygo I've made them both ways. Either way they are definitely tart; I can't say for sure if you would find them too tart without knowing you, but of the dozen or so people that have tried either version, everyone has loved them and no one has found them too tart. The versions with citric acid are a little bit more tart, but not like on a completely different level. I like the version with citric acid more, but I also like really sour things. If you're worried about it, I'd maybe say start without and if you decide to make it multiple times, on subsequent versions you can decide if you want a tiny bit more zip. Good luck and hope you enjoy them as much as I have!
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.
I'm a bit late, but this is fantastic, as my daughter played this video upon my return home from THR. New hip, lots of pain drugs, and some of the best f*cking lemon bars in the Universe. Plus, a new favourite YT'er. That Sheldo seems like such a wonderful dude. Good luck on your hip recovery, I wish you smooth success!
Honestly, can we be friends? The way you handle the kitchen, always keeping it clean, the sincerity in your words, detailed step by step, and a beautiful end product. Just bravo!
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.
After many years I've finally ended my search for the perfect lemon bar recipe. I also went through my recipe book and eliminated all previously saved lemon bar recipes. THIS is the only one I'll ever need!
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.
I used the plastic wrap also cause I hate that think tough film on the top and I don't like extra powered sugar either work great, I do it for pudding also. I used American butter and cooked it at a lower heat longer to evaporate the water. .
RUclips 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.❤❤❤
@@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.
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.
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!!
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’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 have been cooking and baking for years, and just to listen to you is a learning experience. I love the way you explain the how and why to the recipe. Thank you. They say old dogs can't be taught new tricks, well, that is a bunch of bull. I am learning the proper techniques of being a better cook and baker. You are a blessing.
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.
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! 💛
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!
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.
The tone of your voice makes your video even more enjoyable and soothing to watch. Gonna try it when i can find time soon! Thank you for the well explained video.
Finding you gives me faith in the RUclips algorithm. I'm reminded of the style of Kenji where the video is mostly uncut. I love seeing all the steps and techniques. If you're comfortable sharing, I think many people would like to hear the ramblings that you fast forwarded through. Perhaps patreon or a third version of the video. I look forward to watching the rest of your videos
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❤😁
My boyfriend and I made these yesterday night. We didn’t have a 9 inch square pane but were able to use a 12 muffin tin. The recipe is just right for this quantity except for a little curd leftover. Personally, next time I will add much less salt to the crust but otherwise we are very pleased with the result! Another tip: next time I will add the lemon zest after I cook and strain the curd because all the zest was caught in the strainer :( I think if you add it after straining it will do its magic in the oven and ultimately stay in the curd ❤
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 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 🙏🏻
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.
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 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!
i love your ease of recipe and all the tidbits even little stuff like the butter measuring and not needing to wash the pan :) great job! cant wait to make these
Made these and omg, the first day, there was SOOO MUCH LEMON FLAVOR. I almost thought it was overwhelming. The next couple days I think the flavors settled and it was just perfect!! Thanks for the awesome recipe
Loving everything. The cooking, the chill, the kitchen, the visuals, the music, the recipes... good job, RUclips. For once you r recommending the good stuff 👌
I've made these twice now. They are wonderful and freeze well for long lasting after dinner treats. The Full Scoop is excellent for what to look for and when to be careful. Thanks.
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
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.
I'm new to this guy's video's the appearance and voice made me what but however the way he cooks cleans the table everytime man you're the best cook I've seen in recent times
These look so delicious! Im very excited to try these, usually lemon bars arent tart enough for me. I think we have similar taste in dessert, i refer to your chiffon cake video every time i make it 😆 I might try the crust out without brown butter. i know! Im a heathen. I i do love me a plain buttered shortbread hahaha. Anyway, that filling looks sublime, found my weekend project! Also, dropping a note to say i really enjoy your channel! Youve given me a lot of small good baking tips that i follow and made a difference for me. I cant try all of the recipes on here since im vegetarian, but look forward to seeing more from you :) P.s im so down for that meringue recipe!
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! ⭐⭐⭐⭐⭐
I was watching an AC repair video. But I did eat a slice of Ice Box Lemon Pie for lunch at golden corral yesterday. Now I have to wait for my acid to come in. But that gives me time to watch the meringue video for the extra egg whites.......
1:26 seconds into the video and I see how you lined your pan... Instantly subscribed. Glad you add so much valuable information to your videos and not just another non experienced self proclaimed chef on YT who just spits out a recipe. Thank you!
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!
![Seungmin "그렇게, 천천히, 우리(As we are)" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/kAzmhLHePqU/mqdefault.jpg)
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.
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
@@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.
@@LM-fn6qb Chocolate, yes!
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!
I suck at baking. Followed your instructions precisely, and paid attention to the things you said we will notice which might alarm us. They came out soooo good. Not only are you a talented baker, you're also a talented teacher.
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. ❤❤❤
that actually sounds so beautiful, thanks for sharing this 💕
That parchment paper preparation was so satisfying. .
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!
You guys don’t even think about it just do it! This recipe really is foolproof. I tried it today for my french in-laws and boy were they impressed. They said it was the best lemon tart they had. I didn’t have the citric acid or the cream of tartar and the lemon taste was still profound. I also used a round glass tart casserole lined with parchment then cut it into triangular tarts. Thank You so much Sheldo.🎉❤
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.
Did you add the citric acid? Was it too tart?
@@Bakerygo I've made them both ways. Either way they are definitely tart; I can't say for sure if you would find them too tart without knowing you, but of the dozen or so people that have tried either version, everyone has loved them and no one has found them too tart.
The versions with citric acid are a little bit more tart, but not like on a completely different level. I like the version with citric acid more, but I also like really sour things. If you're worried about it, I'd maybe say start without and if you decide to make it multiple times, on subsequent versions you can decide if you want a tiny bit more zip.
Good luck and hope you enjoy them as much as I have!
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!
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!!
I'm a bit late, but this is fantastic, as my daughter played this video upon my return home from THR. New hip, lots of pain drugs, and some of the best f*cking lemon bars in the Universe. Plus, a new favourite YT'er. That Sheldo seems like such a wonderful dude.
Good luck on your hip recovery, I wish you smooth success!
Honestly, can we be friends? The way you handle the kitchen, always keeping it clean, the sincerity in your words, detailed step by step, and a beautiful end product. Just bravo!
I love your scientific cooking techniques!😋 You're amazing, Chef
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.
After many years I've finally ended my search for the perfect lemon bar recipe. I also went through my recipe book and eliminated all previously saved lemon bar recipes. THIS is the only one I'll ever need!
We have missed your soothing voice and lovely humor! Lemon is my favorite!
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.
Hi Sally! Where are you finding the 9x12 modified recipe? All I have is 9x12 and would like that recipe as well.
I used the plastic wrap also cause I hate that think tough film on the top and I don't like extra powered sugar either work great, I do it for pudding also. I used American butter and cooked it at a lower heat longer to evaporate the water. .
RUclips 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 😊
RUclips 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
Please come back more often Sheldo! You are the only RUclips chef that puts a grin on my face through the whole video 😊
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 :)
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. 🙏
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.
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!!!!
This is the most therapeutic cooking video I have ever seen!🎉😮 So detailed yet so calm.
this channel deserves at least 3 million subs
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!!
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!
I like how you explain why we do the steps we do in cooking. It’s really nice
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!
Love how detailed the video is, doesn't leave any room for questions and hopefully mistakes in baking ❤
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!
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!
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!!!🎉🎉🎉
I have been cooking and baking for years, and just to listen to you is a learning experience. I love the way you explain the how and why to the recipe. Thank you. They say old dogs can't be taught new tricks, well, that is a bunch of bull. I am learning
the proper techniques of being a better
cook and baker.
You are a blessing.
So lovely to have you back, and for your return to be your take on my favorite dessert! Will absolutely be making these.
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.
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? :)
how has Netflix not yet scooped you up for a series on cooking? 🤩🥰
I’d watch
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! 💛
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!
My son is an absolute connoisseur of lemon bars. I made these for him. HE LOVED THEM SOOOOOO MUCH! Thanks, Sheldo!!!
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.
The tone of your voice makes your video even more enjoyable and soothing to watch. Gonna try it when i can find time soon! Thank you for the well explained video.
You're back! Lemon bars are my favourite and this recipe looks divine.
Finding you gives me faith in the RUclips algorithm. I'm reminded of the style of Kenji where the video is mostly uncut. I love seeing all the steps and techniques. If you're comfortable sharing, I think many people would like to hear the ramblings that you fast forwarded through. Perhaps patreon or a third version of the video. I look forward to watching the rest of your videos
Hands down, these are the most beautiful lemon squares I have ever seen. 😋Thank you for such a detailed video!
I made this, and it was the best lemon bar I have ever had. No store or restaurant compares. I can't wait for what's next
Definitely interested in the lemon meringue bar.
My family love lemon curd and lemon deserts, as do I. So, i will definitely be giving these a go.
They look delicious, also i enjoyed your "rambling"
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❤😁
My boyfriend and I made these yesterday night. We didn’t have a 9 inch square pane but were able to use a 12 muffin tin. The recipe is just right for this quantity except for a little curd leftover. Personally, next time I will add much less salt to the crust but otherwise we are very pleased with the result! Another tip: next time I will add the lemon zest after I cook and strain the curd because all the zest was caught in the strainer :( I think if you add it after straining it will do its magic in the oven and ultimately stay in the curd ❤
This man can take a simple food or dessert and turn it into a beautifully complex masterpiece, that is absolutely wonderful
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 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 🙏🏻
love the way you give small tips in between, like the one where you place the sieve in the baking tray.
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.
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!
This is amazing and I LOVE lemon bars + the production of this! Can't wait to make these~
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.
Dude I'm so happy to see you back!
Thanks Jeremy! :)
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!
That lemon juicing trick where you cut off the ends omg you’re brilliant!!
How much butter in sticks or ounces did you use?
I love how cinematography it looks. Plus great instructions explained.
He's baaack 🙏 I missed your videos!
i love your ease of recipe and all the tidbits even little stuff like the butter measuring and not needing to wash the pan :) great job! cant wait to make these
Just found your site tonight. Lemon bars are one of my favorite deserts! Can't wait to bake them!
Hopefully the comment section has reminded you that your fans are both numerous and ravenous! Much love Sheldo and welcome back!
It's the first time I stumble into your channel and I'm already a fan! Thank you for the wonderfully detailed explanations and the amazing vibes 🍋🕊️
Made these and omg, the first day, there was SOOO MUCH LEMON FLAVOR. I almost thought it was overwhelming. The next couple days I think the flavors settled and it was just perfect!! Thanks for the awesome recipe
Loving everything. The cooking, the chill, the kitchen, the visuals, the music, the recipes... good job, RUclips. For once you r recommending the good stuff 👌
I never feel so grateful to RUclips algorithm. I in love with your content now
Same
I love love lemon I will definitely try this one thanks.... You make it look easy 👍
OMGosh! Welcome back!
I kept coming here to see if you posted anything new. :D
I've made these twice now. They are wonderful and freeze well for long lasting after dinner treats. The Full Scoop is excellent for what to look for and when to be careful. Thanks.
Since I started looking at your channel I felt in LOVE with the way your cook and the energy you have. Congrats!!!!
omg i’m so happy to see your vids again! welcome back!
ahhh thank you so much!!!
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
Yay a new vid after so long. Good to see you again.
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.
YOU'RE BACK!! i love a good lemon bar... thank you for this
Right???? They're just so cheerful.
I'm new to this guy's video's the appearance and voice made me what but however the way he cooks cleans the table everytime man you're the best cook I've seen in recent times
Welcome back Sheldo!
This is Heaven. I just made a 2nd bach in one week. I waited my whole life for such lemony harmony.
Thank u for coming back I just found this channel and almost had a heart attack thinking u stopped making videos omg
I feel so much mire confident in helping make these at my new overnight baking job! Thank you for sharing 🎉😊
These look so delicious! Im very excited to try these, usually lemon bars arent tart enough for me. I think we have similar taste in dessert, i refer to your chiffon cake video every time i make it 😆
I might try the crust out without brown butter. i know! Im a heathen. I i do love me a plain buttered shortbread hahaha. Anyway, that filling looks sublime, found my weekend project!
Also, dropping a note to say i really enjoy your channel! Youve given me a lot of small good baking tips that i follow and made a difference for me. I cant try all of the recipes on here since im vegetarian, but look forward to seeing more from you :)
P.s im so down for that meringue recipe!
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! ⭐⭐⭐⭐⭐
The scream I scrumpt when I saw this on my recommended! YAY!!!
😭😭
I was watching an AC repair video. But I did eat a slice of Ice Box Lemon Pie for lunch at golden corral yesterday. Now I have to wait for my acid to come in.
But that gives me time to watch the meringue video for the extra egg whites.......
1:26 seconds into the video and I see how you lined your pan... Instantly subscribed. Glad you add so much valuable information to your videos and not just another non experienced self proclaimed chef on YT who just spits out a recipe. Thank you!
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...
How have I never come across your videos until now?! This was the most endearing baking video I've ever seen! Subscribed for life!
sheldon came back with a BANG! with lemon bars?! might i say the perfect comeback dessert?
Hi, your videos are wonderful- so informative. Thank you Sheldon
Nice to know you’re still here
I made these for one of the desserts for a wedding catering.They were the hit of the desserts table!! Thank you,Sheldo!
11:48 yes I want that recipe!
Oh my! Just found out your channel and truly fell in love. You're so authentic and your recipes are so good and affordable! Thynk you so much
Man! I missed your content.
Thank you. More videos to come soon!
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!
The moment I hear burnt butter as part of the recipe I know it’s gonna be good
this is the best Lemon bar a have made with your help. They are marvellous. the taste of Lemon is very nice...12 out 10...thank you very much