Lemon Bar None

So often on great pastry menus, there is a dish that the chef can go on and on and on about. It’s something that they are grasping at the memory of, a perfect moment of home baking that felt, in every way including taste, like something special. Some recipes are good just because they are good, but other recipes are extra good because of the people who make them for you.

Madelyn Cosens’ lemon bars are one of those things, bar none. 

Now, we brought this to life through white chocolate, which can be a hot topic. We use the good stuff which, admittedly, can be very hard to find by American chocolate standards — real cocoa butter, grass-fed milk from Cayambe in the Andes Mountains, and sugar cane. When we taste white chocolate, we're looking for something that, if put on a spectrum from mayonnaise to vanilla ice cream, lands right in the middle, somewhere around “butter.” Which is why we used it here. 

Cheers to wild women, butter and the wonderful memories they make.