Ina Garten's method involves a careful and gradual incorporation of flour into the lemon curd, advising bakers to whisk in the flour slowly to prevent lumps. This crucial step is what leads to that velvety lemon filling, distinguishing a mediocre lemon bar from an exceptional one. Garten's recipe showcases that simple techniques, such as slowly adding an ingredient, can elevate a classic dessert to new heights.
Flour isn’t just a basic baking ingredient; it plays a pivotal role in both the lemon curd and the shortbread crust. Garten uses a thoughtful approach, mixing flour into her curd and crust carefully to ensure a smooth and well-blended texture. This method is vital for avoiding lumps and achieving the perfect balance of flavors and textures in the final lemon bars.
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