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Sunny Lemon Bars Recipe
This recipe is a cross between lemon curd and lemon meringue pie, soft and rich with egg yolks, but thick enough to slice into neat squares.| Serious Eats
This recipe is a cross between lemon curd and lemon meringue pie, soft and rich with egg yolks, but thick enough to slice into neat squares.| Serious Eats
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The technique of blending whole unpeeled garlic with lemon to make tahini sauce was something I read in Michael Solomonov's Zahav. With this much garlic you'd think it'd be overwhelming, but don't worry, it stays quite mild due to blending it in the lemon juice.| Serious Eats
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This recipe takes advantage of our Fresh Lemon Syrup, which doesn't contain any added water or juice, helping the pistachios toast up extra crisp and crunchy. The syrup's subtle acidity brightens the darker notes of the roasted nuts and caramelized sugar, keeping the overall flavor fresh and light, perfect for sprinkling over spring salads and fruity desserts, or just snacking out of hand.| Serious Eats
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The soft lemon flavor and subtle sweetness complement everything from crispy waffles and tangy lemon bars to fresh fruit and angel food cake.| Serious Eats
