JS: Yeah. Meyer lemons are beautiful.
SU: Yeah.
JS: Yeah. And especially I feel like in this instance, you get a lot more oil skin versus pit, so it’d be a really pretty expression of lemon. Yeah.
SU: So yes, some citrus could work. Some, maybe not.
JS: Yeah, be careful.
SU: Okay. And a question about the curd from Cindy. “They set, but they’re smidge juicy.”
JS: Oh yeah, I see them. I see them.
SU: “The shortbread is delicious but a bit firm. Sun gave it a thumbs up.” Okay. So Cindy has some pictures attached. Oh, I see.
JS: I like the first one, Cindy. I love the term juicy. Okay.
SU: Juicy is a choice.
JS: Yeah, I feel like you’re being very kind with that word and creative. You know what? They do look juicy.
SU: Well-
JS: Okay. What I will say is: the bars, yes, the shortbread is a smidge dark. I kind of do that too. However, the top of the bar, the set looks nice to me, but it does look like there’s a lot of liquid on top.
SU: Yeah. It doesn’t look like it’s not set. It looks like there was some sort of condensation issue.
JS: I’m curious if Cindy wrapped these while they were still slightly warm and they kind of sweated and then dripped down.
SU: Yeah, because you can also see that Cindy’s put powdered sugar and it’s quickly dissolving.
JS: Yeah, because it just melted right away.
SU: Yeah. I’m thinking it’s something, it’s like condensation because the bar is so nicely set.
JS: Yeah, the bars honestly don’t look bad at all.
SU: No, the cut on them is very clean.
JS: Yes. I think they look pretty good, honestly.
SU: Yeah.
JS: Yeah. I think there’s just some condensation issue going on.
SU: Cindy, write back to us and let us know if, in fact, you did wrap the bars when they were a bit warm, or maybe you wrapped them after they were sugared and then you refrigerated them.
JS: Oh, and they kind of sweated out.
SU: Yeah.
JS: Yeah, yeah, yeah.
SU: We’re curious to know.
JS: Yeah.
SU: But otherwise, your bars do look fantastic.
JS: Your juicy bars look good.
SU: Okay. We have a question about finishing the bars from Christina on Substack. “After having my powdered sugar topping melt, I remembered an episode of She’s My Cherry Pie podcast with Carla Hall where she talks about snow sugar, which is a mix of sugar, cornstarch, and coconut oil. I think it’s used like powdered sugar except it doesn’t melt. Does anyone have any experience with this?” I mean, shout out to Carla Hall. I love her. And that’s a great suggestion, but what do you think?
JS: Yeah. I mean, non-melting powdered sugar, I know her well.
SU: Yeah.
JS: Yeah. Yeah, no, it’s a fun product. It’s just like powdered sugar that has some starch, or a dextrose, or some dried fat or something. Yeah. If you say you want to dust these and then put them out for, I don’t know, an event or something, then they need to sit for several hours. It could be a good choice. You can easily buy them online. They’re fun. They don’t taste any different. Still, if your bars are really wet on top, still give them a little blot because it’s not foolproof, but it is a fun product to play with. You can dust it on cakes. It’s nice.
