BAKING WITH BLONDERY: LEMON BARS 💛🍋

Blondery was founded by Auzerais Bellamy who uses her more than 10 years of experience as a pastry chef to produce a distinctive collection of handmade blondies.
She previously served as pastry sous-chef at Bouchon Bakery, executive pastry chef at Pies N Thighs and Alain Ducasse’s Benoit Bistro before founding Blondery. She has staged at Michelin star restaurants such as Per Se, French Laundry, and Daniel.
While working in the finest kitchens in both California and New York, Auzerais began her search for perfection and found a product to focus on: her pecan & salted caramel blondies.
After 10 years of tweaking, in November of 2016, Auzerais launched her business online due to the overwhelming demand and began shipping her blondies. Now in business for nearly 3 years, she ships blondies nationwide and hopes to continue to grow while maintaining the same high standards of quality and presentation.
She now lives in Bushwick, Brooklyn.
Recipe:
SHORTCRUST
FLOUR 180
CONFECTIONER'S SUGAR (10X) 56.5
CORNSTARCH 22.5
SALT 1 1/2t
BUTTER 157.6
LEMON FILLING
FRESH LEMON JUICE 154.6
EGGS 228
SUGAR 250
HEAVY CREAM 72
SALT 1/4t
FLOUR 27
Instagram: www.instagram....
Facebook: / blonderybyauzeraisbellamy
Pinterest: / blondery
#QUARANTINEBAKING #LEMONBARS #MICHELIN