Tart, extra-silky, sun-drenched goodness in every bite.
By nature, the dough is better suited to a food processor, which can tear through cold butter to coat the flour in fat . Since it all comes together lightning-fast, the butter stays cold, making for a dry meal that's more Dippin' Dots than dough, easily sprinkled and smooshed into a parchment-lined anodized-aluminum pan.
It may not be a term you're actively aware of, but anodization is what makes iPad minis look so boss, and why certain lightweight cake pans never rust. Anodization is a manufacturing process that sends an electrical charge through a sheet of metal while it soaks in an acidic bath of electrolytes. The result of this, shall we say, shock therapy is a metal so chill, it won't even react when confronted by acidic liquids looking for a fight.
Stovetop cooking also means I can strain the custard as it goes over the crust, eliminating coagulated lumps of and bits of zest that have already given up their lemony aroma. After that, I cover my lemon bars with foil to trap steam, then toss them in the oven, where a few minutes of warmth will spread the filling to a perfectly level, mirror-smooth finish.Vicky Wasik
France Dernières Nouvelles, France Actualités
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