A couple years ago in our Baking Club, Leslie Rogers shared a delicious looking batch of lemon bars with a brown butter shortbread base. But what really caught our eye wasn't the creamy lemon filling or the generous dusting of powdered sugar—it was her off-hand comment that she used sugar as a pie weight for the toasty shortbread crust. No surprise that this ingenious idea comes from Stella Parks, whose book BraveTart was a smash hit in the Club.
0 Nhận xét