JS: I’d say, “Send her straight up.”
SU: No, thank you, Donna, for being here on this podcast with us.
JS: Yeah, thank you.
DH: Oh, you’re very welcome.
SU: Do you want to take a moment to tell people where we can find you on the internet?
DH: Well, you can find my recipes at donnahay.com. And you can watch my new series on Disney Plus. It’s called Coastal Celebrations, and I have a new book out called Sunshine, Lemons, and Sea Salt. So recipes everywhere. I’m on Instagram. I’m everywhere just like you guys, and it has been so much fun talking to you today. I’ve had a really great time and lots of laughs, so thank you.
JS: Thank you, Donna.
SU: That’s it for this month’s edition of BA Bake Club. Jesse, do you want to tell bakers about the May Bake Club recipe?
JS: Yes. I am calling it whole lemon bars. Essentially, it is lemon bars, classic shortbread with a lemon custard on top. But to really kind of reinforce the lemon head flavor, just the intensity, you use both lemon juice, obviously, and you blitz that up with two whole lemons in a blender that’s chunked up to extract all of their bittersweetness, all those oils, all the good stuff. So you’re really celebrating a lemon for what it really is instead of trying to just show its tartness.
SU: I love the filling on this one.
JS: Thanks.
SU: The texture of the filling is really, really good.
JS: Creamy. Yeah, it’s creamy.
SU: It’s creamy. It’s creamy. It’s custardy. It almost feels like a softly set panna cotta in many ways.
JS: Oh.
SU: And you would think I, for a minute, was worried that it was going to be bitter because of the whole lemons, but you strain it out, don’t you?
JS: You strain it out. Yeah. The little bits are not there.
SU: So it really just captures all of the florality of lemon with none of the bitterness. It was really delicious.
JS: Thanks, Shilpa.
SU: Are there any special ingredients or equipment that bakers should have on-hand?
JS: Well, you’ll need a blender.
SU: Oh yeah.
JS: Yeah. We usually don’t do this kind of thing, but you need a blender this time around. You can get creative. I’m excited to see, but yeah.
SU: You need a blender, guys.
JS: You need a blender.
SU: Okay. Bake Clubbers, once you’ve baked the lemon bars, send us your pictures and questions. There are so many different ways to get in touch with us.
JS: You can comment on the recipe on the Epicurious app, or on the Bon Appétit website, comment on our Substack, or you can email us at [email protected]. And if you’ve made it and you loved it, rate and review the recipe on our site. We’re your hosts, JS.
SU: And SU.
JS: Our producer is Emily Elias, and we had editing by Michele O’Brien.
SU: Pran Bandi is our studio engineer.
JS: Research editing by Ryan Herrington and Marissa Malanga.
SU: This episode was mixed by Amar Lal at Macro Sound.
JS: If you like the show, leave us a rating and review, and hit that follow button so you never miss an episode.
SU: And if you’re not already part of the club, please head to bonappetit.com/bakeclub to find all the information you need to join.
JS: Thanks for listening to BA Bake Club, and we’ll see you next month.
