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!
@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.
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!
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. ❤❤❤
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.
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.
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 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.🎉❤
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!!
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.
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.
@@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.
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'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 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.
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 🙏🏻
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!
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.
I really appreciate that this recipe uses no mixing bowls, just a pan on the stove. I bake cream puffs pretty much the same way too, so I would definitely give this recipe a try
Today is my nephew's birthday, and he asked me if I could make him some Lemon Bars as a gift. I used to make Ina Garden's recipe, but these are better than my old recipe. Thank you so much for sharing this delicious recipe.
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!
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.
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.......
im screaming, like!! dude where have you been all my life... the metric system, the details like cutting your parchment paper, using the scale!!! (i get that sometimes cooking is eyeballing and vibing but i LOVE measuring stuff. esp baking. i need that sharp precision), using one pot trick to not have to clean so much, the mindfulness (the normal one, not the modern blab word) of it all!! im in love dude... and those bars look heavenly! i looked at this receipe for years but i was always so intimidated. well, no more... and i have so much lemons in the house rn its perfect
Truly SUPERB! I made these as explained per the recipe and they turned out perfectly. I have a chef friend that I asked to taste. He loved it. I served them among friends and family, and all - I mean ALL - loved them. Yes, indeed, the BEST lemon bars on the planet! Way to go.
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!
One of my most favorite desserts; can’t wait to try your version. Following you now. By the bye, you have the most beautiful, velvety speaking voice. You could have a super lucrative side hustle doing voiceovers.
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!
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!
I really like how you explain all of the choices you make in the recipe, like the citric acid, ans why your not using the whole egg etc. Very helpful knowledge to have
I haven't seen you before, so I didn't know you'd been gone, but I am so happy to have had you come across my dash. You have a lovely voice and a great way of explaining things. I have subscribed!
I love lemon bars and now I want some but they don't have enough lemons. I definitely have to get some because these look so amazing. My biggest pet peeve with so many lemon desserts is that it doesn't hit you in the back of your cheek and make you pucker up. If i'm eating lemon I want LEMON!! lol. I'll definitely have to try these. And your calm energy is just a joy to watch.
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
This is the first time I have ever seen you and I am truly impressed! You explain things so easily and well. Your voice is very soothing and your enthusiasm is contagious. I will definitely be trying these lemon bars and subscribing!
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!
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 :)
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.
thank you! Such a lovely video with clear instructions. I really appreciate the fully written recipe (especially the weight of ingredients) in the description.
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!
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!
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.
That parchment paper preparation was so satisfying. .
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!
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 💕
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!
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!
Please come back more often Sheldo! You are the only RUclips chef that puts a grin on my face through the whole video 😊
how has Netflix not yet scooped you up for a series on cooking? 🤩🥰
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.
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
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 like how you explain why we do the steps we do in cooking. It’s really nice
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!!
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 :)
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’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!
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.
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.
Love how detailed the video is, doesn't leave any room for questions and hopefully mistakes in baking ❤
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. 🙏
this channel deserves at least 3 million subs
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 man can take a simple food or dessert and turn it into a beautifully complex masterpiece, that is absolutely wonderful
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 never feel so grateful to RUclips algorithm. I in love with your content now
Same
Hands down, these are the most beautiful lemon squares I have ever seen. 😋Thank you for such a detailed video!
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 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.
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 🙏🏻
We have missed your soothing voice and lovely humor! Lemon is my favorite!
I would totally love the lemon meringue bar recipe!!
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!
Hopefully the comment section has reminded you that your fans are both numerous and ravenous! Much love Sheldo and welcome back!
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 love how cinematography it looks. Plus great instructions explained.
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! 💛
Your setup and audio quality are absolutely amazing!
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.
I really appreciate that this recipe uses no mixing bowls, just a pan on the stove. I bake cream puffs pretty much the same way too, so I would definitely give this recipe a try
Definitely interested in the lemon meringue bar.
Today is my nephew's birthday, and he asked me if I could make him some Lemon Bars as a gift. I used to make Ina Garden's recipe, but these are better than my old recipe. Thank you so much for sharing this delicious recipe.
So lovely to have you back, and for your return to be your take on my favorite dessert! Will absolutely be making these.
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!
Just found your site tonight. Lemon bars are one of my favorite deserts! Can't wait to bake them!
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 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.......
im screaming, like!! dude where have you been all my life... the metric system, the details like cutting your parchment paper, using the scale!!! (i get that sometimes cooking is eyeballing and vibing but i LOVE measuring stuff. esp baking. i need that sharp precision), using one pot trick to not have to clean so much, the mindfulness (the normal one, not the modern blab word) of it all!! im in love dude... and those bars look heavenly! i looked at this receipe for years but i was always so intimidated. well, no more... and i have so much lemons in the house rn its perfect
Thank u for coming back I just found this channel and almost had a heart attack thinking u stopped making videos omg
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.
Welcome back Sheldo!
i'm obsessed with your baking sheet technique
He's baaack 🙏 I missed your videos!
I made these for one of the desserts for a wedding catering.They were the hit of the desserts table!! Thank you,Sheldo!
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? :)
Truly SUPERB! I made these as explained per the recipe and they turned out perfectly. I have a chef friend that I asked to taste. He loved it. I served them among friends and family, and all - I mean ALL - loved them. Yes, indeed, the BEST lemon bars on the planet! Way to go.
This is amazing and I LOVE lemon bars + the production of this! Can't wait to make these~
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!
You're back! Lemon bars are my favourite and this recipe looks divine.
One of my most favorite desserts; can’t wait to try your version. Following you now. By the bye, you have the most beautiful, velvety speaking voice. You could have a super lucrative side hustle doing voiceovers.
Dude I'm so happy to see you back!
Thanks Jeremy! :)
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!
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!
Theres something super cute and comforting about the way you speak and im here for it 💜
Wonderful to have you back.
Can't wait to try recipe, thank you
love the way you give small tips in between, like the one where you place the sieve in the baking tray.
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!!!🎉🎉🎉
Since I started looking at your channel I felt in LOVE with the way your cook and the energy you have. Congrats!!!!
YOU'RE BACK!! i love a good lemon bar... thank you for this
Right???? They're just so cheerful.
I really like how you explain all of the choices you make in the recipe, like the citric acid, ans why your not using the whole egg etc. Very helpful knowledge to have
I haven't seen you before, so I didn't know you'd been gone, but I am so happy to have had you come across my dash. You have a lovely voice and a great way of explaining things. I have subscribed!
so missed you. Your buns are my favorite. Keep them coming.
Thanks Tony! Will do!
I love lemon bars and now I want some but they don't have enough lemons. I definitely have to get some because these look so amazing. My biggest pet peeve with so many lemon desserts is that it doesn't hit you in the back of your cheek and make you pucker up. If i'm eating lemon I want LEMON!! lol. I'll definitely have to try these. And your calm energy is just a joy to watch.
11:48 yes I want that recipe!
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.
First time watching you, Sheldo. What a treat of a person. Beyond enjoyable and so knowledgeable. Thanks!!!
OMGosh! Welcome back!
I kept coming here to see if you posted anything new. :D
I made it. Very lemony & addictive! 🍋 The crust has a wonderful flavor too.
omg i’m so happy to see your vids again! welcome back!
ahhh thank you so much!!!
Finally made these, they were absolutely fantastic! 10/10, I'm definitely going to be stealing the crust recipe for other desserts
This looks like such a great recipe! I will try it ❤
You have the BEST cooking channel I've wathched in the past 2-3 years.
Nice to know you’re still here
This is the first time I have ever seen you and I am truly impressed! You explain things so easily and well. Your voice is very soothing and your enthusiasm is contagious. I will definitely be trying these lemon bars and subscribing!
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!
The moment I hear burnt butter as part of the recipe I know it’s gonna be good
Such a thorough video, so easy to follow! I just made them exactly how yours came out. So excited and proud. THANK YOU!! 💛
sheldon came back with a BANG! with lemon bars?! might i say the perfect comeback dessert?
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!
Don't skip the grandma story.
Thank you SOOO much for listing the ingredients on the screen!!!
Man! I missed your content.
Thank you. More videos to come soon!
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 :)
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.
Thank you for this recipe, much appreciated. Instruction and demo really excellent.
thank you! Such a lovely video with clear instructions. I really appreciate the fully written recipe (especially the weight of ingredients) in the description.