God forbid, but if Glen ever gets a bad case of laryngitis please do a few videos with Glen pantomiming and Julie doing the interpretations. The charades would be hysterical!!!
@@mrss4328Glen’s lemons definitely are NOT Meyer lemons. They are too large and pale to be Meyers. Meyers are half the size and their shade of yellow approaches gold, almost orange. Think American school bus or egg yolk yellow. (Makes sense if you know Meyers, botanically speaking, are a cross of a lemon and some kind of orange.) Meyers are usually much sweeter than other lemon varieties (e.g. Eureka) so may not be ideal for culinary uses in which tartness is required. Still more lemon than orange though, so they will definitely be fine in any situation where lemon is called for. Use whichever lemon variety you prefer! I am lucky enough to have a Eureka lemon tree so that is my preference/habit, but it is fun to use Meyers occasionally to change it up. I love ALL the lemons!
As far as I know, there is no "smellevision" yet; but my mouth is watering almost to the point of drooling. All it took was a great recipe and Glen and Julie savouring these shortbread lemon squares. Droolevision has arrived in Minnesota! (We're a rather progressive State.)
I’ve been making these for 50 years. My hubby’s favourite. When you were talking about forgetting the sugar it reminded me of the time my daughter (then about 12) decided to make these on her own. Unfortunately she mixed up salt and sugar. 😝
I find one of the biggest factors in how much juice I get out of a lemon is how long it languished in the cold room for. I've always loved these bars. I found a variation on the recipe which has you blend the filling up in a food processor, because you use the lemon whole - pith and all. I really wouldn't recommend forgetting the sugar for that version though.
LOVE all things lemon! i love working with lemons...something about the feel of the juice on my hands and of course the wonderful smell. these look fabulous and will work well for my gluten free recipes as well. can't blame glen for taking a second bite and letting julie talk...lol...love it!
I love the old video. I'm sure Julie loves it, too, because she's 15 years younger! ALSO... your old kitchen was GORGEOUS. The wood was so rich and beautiful, and the green backsplash tiles go so well with with it. Much prettier.
I love your "It'll be fine." I think you say that at least once in every video. And you're always right. Things do generally work out well, or at least okay.
Thank you so much! These lemon bars look amazing - we are sending a link of your page to family and friends! Keep up the great work - your viewers adore you!!!!! Best from N. California
I love the “lean against the counter and swivel” portion of the Glenn review. And you know it’s really good if you get the dance, too! Thank you, Julie, for the interpretation.
we had lemon love cake one of the puddings . when in primary school hampshire uk very similar to your lemon sqares but think the middle was lemon curd sandwiched between two layers of shortbread . always popular with use! going do give yours ago!
Lemon squares are one of my all-time favorites, as is lemon meringue pie and just about anything lemon. I think I’d rather keep everything the same and double the filling, same size pan same everything double the filling portion, more is better lol!Thank you thank you thank you to my favourite TH-cam team.
Me too. I'll take something using real lemons over somethin0g chocolate any day iof the week. But I hate the artificial lemon flavored foods that can be purchased. .😅
The lemon tree is ready. So, this is very timely. The baking soda addition was a new one for us and seems to create an additional interesting layer. Thank you!
How many TH-cam cooking channels are there? Don't know, don't care - thank you very much, but Glen and friends suffices. Interesting information from impressive research, some unusual recipes, the glory of re-discovered old treasures all brought by the affable Glen and the delightful Julie. One lacks the time to try them all, but these lemony shortbread cookies? Gotta try!!! ❤
My daughter loves to make these! And they are delicious. (Once she accidentally added the icing sugar to the lemon mixture instead of sprinkling it on top.) But even better, is sometimes she will replace the lemon topping with a BUTTER TART topping...
Lemon and shortbread yummy.. a friend of mine made lemon shortbread cookies with lavendar (yes you can eat lavendar) and crushed sugard viotets.. really good ..and a light pepperiness.. divine really.
Love the interaction with both of you at the end of the videos. Hilarious. I've never been a fan of lemon flavored anything. But, I'll eat the heck out of these things. Weird, I know.
I wanted to experiment with this method for the holiday season. In the filling I swapped out lemon juice for orange juice, added ½ tsp of pumpkin spice blend and tossed in a handful of dried cranberries. I made the 8x8 version and could have used an extra 5 or 10 minutes for the final bake. A little gooey, but delicious!
As someone has mentioned, it's very close to meyer lemon season. If you can find them, i suggest using meyer lemons. I find, even in SoCal, that its difficult to find truly ripe lemons in stores. A ripe meyer lemon is a deep golden shade. It should be very heavy for its size - indicating the amount of juice it contains. A large, ripe, heavy lemon should give you at least 1/4 cup of juice.
I will do this. I've made the Ted Lasso (a tiktoc short) shortbread recipe several times. Its become a favorite and this looks to put the "frosting on the cake" if you will ! ;)
I've been binge watching The Great British Baking Show. Is there a Canadian version of it? If so, Glen, you should go on it as a contestant. If not, you should try to get the Canadian networks interested in running it. You would make a great judge.
That looks really good, I love lemon desserts. I wonder if adding lemon zest to the cookie base would add any noticeable lemon aroma or flavor? Could be a fun experiment.
Even where the lemon was on the tree affects the amount of juice. We have variegated lemons (yellow and green exterior skin, pink flesh but juice isn't pink - leaves are variegated, too). They're very aromatic, perfumy almost. Skin thickness is also affected by the weather. It's not always the same.
My mom makes my favorite lemon bars. When we visit in the summer, she’ll make a couple batches of them. We’ve tried to make them with her recipe, they never turn out as good as hers. She says it’s the old beat up aluminum baking pan she uses. When she uses any other pan, they aren’t as good.
Glen...do you have a recipie for coconut squares? ....my late mother in law used to mKe coconut squares...so good.... And ive misplaced the recipie card....she would have been 101 this year....so its an oldie...and so yummy.
It is delightful to read any of the comments on a Glen and Julie video. 99% supportive, appreciative, and I often learn something, too. I also love how much we all love them as a couple. Apparently, we all crave models of healthy adult romantic partnerships!!! I propose that we need a “celebrity” couple name for these two, but I am not liking any of the ones I can think of. Glenie? Julen? Gllie? Jugle? I think Jugle, pronounced “Juggle” (like the verb), is my favorite of my sad attempts but I know someone else will do better!
I make a similar version from a recipe I found in my Peanuts(TM) cookbook circa 1970. The one variation that I make to the stated recipe is that I use lime instead of lemon. And by "lime," I mean real limes, which I think are sold as "Persian limes." Do not use key limes. They aren't tart enough to cover up the egg flavor in the custard. Lime gives it an extra dimension, the proverbial taking it to another level. I'm generally a believer in the idea that anything you can do with a lemon is better with a lime, at least as far as desserts are concerned.
You forgeting the sugar popped a memory in my head. My sister was home one year and she made 2 apple pies but fogot the sugar. it was a funny moment when we all had a piece of pie and relized the suger was left out.
The top takes on such a pale color that at a glance it looks like a second layer of pastry. I'm guessing that's why these are so commonly covered with powdered sugar. I'm going to try these with the suggested half amount of shortbread for maximum custard to pastry ratio.
Looks Great! I do have a question. You almost always say "The middle of the oven" but it looks like you're placing it lower in the oven. Could you please explain?
Not sure that I ever say 'Middle of the oven'? But If you have an older or lower quality oven - using the middle rack is always a great idea to avoid hot / cold spots. I have a new oven that has even heat throughout.
God forbid, but if Glen ever gets a bad case of laryngitis please do a few videos with Glen pantomiming and Julie doing the interpretations. The charades would be hysterical!!!
Sounds like a great April Fools Day video lol
Sign me up for that video. I am pretty sure that those two could pull it off with a straight face.
YES!!!!! 🤣❤️🤣
I was laughing out loud at the pantomime ending.
Yes!!
That moment of silence after both Glen and Julie take a bite and bliss takes over - that’s a good cookie!
You two are a delight. Thanks for making us smile.
Got to admit. Glen is at his funniest, with a mouth full of food and Julie by his side!
My Grandma made these when my Mom was a kid. In the 40s. I grew up eating them in the 60s. So nostalgic. So many sweet memories.
Got my “fancy coffee” (I make espresso on the weekend), a new Glen and Friends to get started, and a beautiful day of Florida sunshine to enjoy!
Just in time for the meyer lemons ripening on our tree! ❤
Is that what kind of lemons these are because they’re huge. I’m thinking I would’ve needed three full lemons from the grocery store to get 1/3 cup.
@@mrss4328Glen’s lemons definitely are NOT Meyer lemons. They are too large and pale to be Meyers. Meyers are half the size and their shade of yellow approaches gold, almost orange. Think American school bus or egg yolk yellow. (Makes sense if you know Meyers, botanically speaking, are a cross of a lemon and some kind of orange.)
Meyers are usually much sweeter than other lemon varieties (e.g. Eureka) so may not be ideal for culinary uses in which tartness is required. Still more lemon than orange though, so they will definitely be fine in any situation where lemon is called for. Use whichever lemon variety you prefer! I am lucky enough to have a Eureka lemon tree so that is my preference/habit, but it is fun to use Meyers occasionally to change it up. I love ALL the lemons!
As far as I know, there is no "smellevision" yet; but my mouth is watering almost to the point of drooling. All it took was a great recipe and Glen and Julie savouring these shortbread lemon squares. Droolevision has arrived in Minnesota! (We're a rather progressive State.)
Your intro and outro always give me such a nostalgic "Mr. Dressup" energy. Love it.
Early one morning 🌄
Just as the sun was rising...
I grew up calling these “Lemon Dream Bars” and learned to make them as a kid. Soooooooo good!
I seem to remember a variant that used condensed milk.
@@killcat1971yummy!
I’ve been making these for 50 years. My hubby’s favourite. When you were talking about forgetting the sugar it reminded me of the time my daughter (then about 12) decided to make these on her own. Unfortunately she mixed up salt and sugar. 😝
More than happy to have updated videos of Glen's favorites.😀
I love a good lemon square!
Jules interpreting! Great team!
I find one of the biggest factors in how much juice I get out of a lemon is how long it languished in the cold room for.
I've always loved these bars. I found a variation on the recipe which has you blend the filling up in a food processor, because you use the lemon whole - pith and all. I really wouldn't recommend forgetting the sugar for that version though.
LOVE all things lemon! i love working with lemons...something about the feel of the juice on my hands and of course the wonderful smell. these look fabulous and will work well for my gluten free recipes as well. can't blame glen for taking a second bite and letting julie talk...lol...love it!
Lemon bars are wonderful! I have to admit, I would be making more lemon filling.
Watched the original video several years ago and made these squares. Still make them from time to time. Nice little shortbread.
These look great! Lemon is one of my favorite flavors. 🍋 💛
Julie doing the outro while Glen keeps chewing was a MOMENT. LOLOL
Fun on all levels!!!! Thank you for sharing
I love the old video. I'm sure Julie loves it, too, because she's 15 years younger! ALSO... your old kitchen was GORGEOUS. The wood was so rich and beautiful, and the green backsplash tiles go so well with with it. Much prettier.
I love your "It'll be fine." I think you say that at least once in every video. And you're always right. Things do generally work out well, or at least okay.
I love lemon bars and yours look beautiful. I'd enjoy seeing more of Chicken the cat, too!
Yum. Love me a good lemon bar! I'm going to save this one to try.
Thank you so much! These lemon bars look amazing - we are sending a link of your page to family and friends! Keep up the great work - your viewers adore you!!!!! Best from N. California
I love lemon bars! My mom used to make them a lot.
My grandma still makes these at 86yrs old and they are incredible.
Love those things. Been making them since high school.
That looks amazing, love anything lemony ❤
Lemon squares, classic.
I love the “lean against the counter and swivel” portion of the Glenn review. And you know it’s really good if you get the dance, too! Thank you, Julie, for the interpretation.
we had lemon love cake one of the puddings . when in primary school hampshire uk very similar to your lemon sqares but think the middle was lemon curd sandwiched between two layers of shortbread . always popular with use! going do give yours ago!
Lemon squares are one of my all-time favorites, as is lemon meringue pie and just about anything lemon. I think I’d rather keep everything the same and double the filling, same size pan same everything double the filling portion, more is better lol!Thank you thank you thank you to my favourite TH-cam team.
Me too. I'll take something using real lemons over somethin0g chocolate any day iof the week. But I hate the artificial lemon flavored foods that can be purchased.
.😅
This was exactly my thinking: double the filling! 🍋🍋🍋😂
The lemon tree is ready. So, this is very timely. The baking soda addition was a new one for us and seems to create an additional interesting layer. Thank you!
Love lemon bars/squares. I normally use the one in my old Canadian Living cookbook. They tend to be quite forgiving.
This is almost identical to my grandma's recipe that we still make.
Just tried this out, absolutely delightful!
I LOVE lemon bars, too!
I love lemon anything. Thanks.
Love love L O V E lemon bars. Thank you.
Going to make this for a bake sale we are having at work! Thanks happy holidays
Awesome recipe. Making this tomorrow!!!
These look delicious.
I just made this today - it turned out fantastic. Thanks.
I love lemon bars I will gladly make this recipe!
Just making them can't wait to try them!!😊
Lemon bars, yes! I have a meyer lemon tree, heaven.
I adore a good lemon bar!
How many TH-cam cooking channels are there? Don't know, don't care - thank you very much, but Glen and friends suffices. Interesting information from impressive research, some unusual recipes, the glory of re-discovered old treasures all brought by the affable Glen and the delightful Julie. One lacks the time to try them all, but these lemony shortbread cookies? Gotta try!!! ❤
My daughter loves to make these! And they are delicious. (Once she accidentally added the icing sugar to the lemon mixture instead of sprinkling it on top.)
But even better, is sometimes she will replace the lemon topping with a BUTTER TART topping...
True love when you finish each other’s sentences
Lemon and shortbread yummy.. a friend of mine made lemon shortbread cookies with lavendar (yes you can eat lavendar) and crushed sugard viotets.. really good ..and a light pepperiness.. divine really.
Love the interaction with both of you at the end of the videos. Hilarious. I've never been a fan of lemon flavored anything. But, I'll eat the heck out of these things. Weird, I know.
I wanted to experiment with this method for the holiday season. In the filling I swapped out lemon juice for orange juice, added ½ tsp of pumpkin spice blend and tossed in a handful of dried cranberries. I made the 8x8 version and could have used an extra 5 or 10 minutes for the final bake. A little gooey, but delicious!
I make something similar, I add zest to the crust. I put a layer of cream cheese in to make them "cheesecake cookies"
needs some poppy seeds?
a little popping crunchy seeds with the lemon is a great match
good morning!
I have made them with sunflower seeds and coconut in the lemon layer.
lemon squares yummy
My favorite cookie!
As someone has mentioned, it's very close to meyer lemon season. If you can find them, i suggest using meyer lemons. I find, even in SoCal, that its difficult to find truly ripe lemons in stores. A ripe meyer lemon is a deep golden shade. It should be very heavy for its size - indicating the amount of juice it contains. A large, ripe, heavy lemon should give you at least 1/4 cup of juice.
I will do this. I've made the Ted Lasso (a tiktoc short) shortbread recipe several times. Its become a favorite and this looks to put the "frosting on the cake" if you will ! ;)
Lemon is my favorite after chocolate. And sometimes I prefer lemon!
YUUUUUMMMYYYY!!!!
I occasionally mess up a recipe as well. I would say that it is age, but I have always been that way.
This is a winner
It would be great with orange or lime juice too.
I've been binge watching The Great British Baking Show. Is there a Canadian version of it? If so, Glen, you should go on it as a contestant. If not, you should try to get the Canadian networks interested in running it. You would make a great judge.
That looks really good, I love lemon desserts. I wonder if adding lemon zest to the cookie base would add any noticeable lemon aroma or flavor? Could be a fun experiment.
Thank you
Even where the lemon was on the tree affects the amount of juice. We have variegated lemons (yellow and green exterior skin, pink flesh but juice isn't pink - leaves are variegated, too). They're very aromatic, perfumy almost. Skin thickness is also affected by the weather. It's not always the same.
My mom makes my favorite lemon bars. When we visit in the summer, she’ll make a couple batches of them. We’ve tried to make them with her recipe, they never turn out as good as hers. She says it’s the old beat up aluminum baking pan she uses. When she uses any other pan, they aren’t as good.
My grandmother had favorite tins too. Never as shiny as the new ones, but they worked great.
I'd love to know how Chicken got his name! Lol
I'm willing to bet those are great lemon squares (bars), however now TH-cam thinks that I want to watch every lemon bar video ever made!
Glen...do you have a recipie for coconut squares? ....my late mother in law used to mKe coconut squares...so good....
And ive misplaced the recipie card....she would have been 101 this year....so its an oldie...and so yummy.
Glen, I am a huge fan. Gonna make these this weekend. Do you have a suggested beer pairing for these?
sign-language / hand-waving Glen is Best Glen :D
It is delightful to read any of the comments on a Glen and Julie video. 99% supportive, appreciative, and I often learn something, too. I also love how much we all love them as a couple. Apparently, we all crave models of healthy adult romantic partnerships!!!
I propose that we need a “celebrity” couple name for these two, but I am not liking any of the ones I can think of. Glenie? Julen? Gllie? Jugle? I think Jugle, pronounced “Juggle” (like the verb), is my favorite of my sad attempts but I know someone else will do better!
Forgetting sugar is usually what I would do. You can make some flavored frosting and drizzle over.
I make a similar version from a recipe I found in my Peanuts(TM) cookbook circa 1970. The one variation that I make to the stated recipe is that I use lime instead of lemon. And by "lime," I mean real limes, which I think are sold as "Persian limes." Do not use key limes. They aren't tart enough to cover up the egg flavor in the custard. Lime gives it an extra dimension, the proverbial taking it to another level. I'm generally a believer in the idea that anything you can do with a lemon is better with a lime, at least as far as desserts are concerned.
I have taken to zesting over the bowl that the ingredients are in to capture the essential oils in the mixture.
Glen, your new motto should be....."Sometimes close enough, is good enough"
You forgeting the sugar popped a memory in my head. My sister was home one year and she made 2 apple pies but fogot the sugar. it was a funny moment when we all had a piece of pie and relized the suger was left out.
I would be interested in seeing if you added stem ginger to the cookie base or just make a crunchy gingerbread base to offset the lemon
I doubt I’ll get an answer but I HAVE to ask: Julie, WHERE did you get your sweater?! My mom and I are both obsessed 😍
Very chaotic in the kitchen this day Glen! 😂
I know what I'm making next. 👍🏼
👍🏻
glenn cant talk right now julie had to do it for him lol!
The top takes on such a pale color that at a glance it looks like a second layer of pastry. I'm guessing that's why these are so commonly covered with powdered sugar. I'm going to try these with the suggested half amount of shortbread for maximum custard to pastry ratio.
That needs a good glass of cold milk with it!
You’re awesome eh😜👍
I've made these a couple of times now. People rave about them.
Glen, the recipe is great but, I now need to see your chickens!
Chicken is the name of their cat. Lol
Hi Glen do all the videos. Do it everyday we don't care if it is duplicated
Apparently the term 'shorten' comes from describing the consistency of cow manure when it dries out.
Can I use organic maple syrup instead of sugar do you think?
What type of animal is chicken (@7:30)?
Chicken is a cat. 🐈
Looks Great! I do have a question. You almost always say "The middle of the oven" but it looks like you're placing it lower in the oven. Could you please explain?
Not sure that I ever say 'Middle of the oven'?
But
If you have an older or lower quality oven - using the middle rack is always a great idea to avoid hot / cold spots. I have a new oven that has even heat throughout.