I'm Shilpa Oskokovic.

And I'm Jesse Subcheck.

We're both senior test kitchen editors at Bon Appetit.

And this is BA Bake Club.

Bake club is Bon Appetit's community of confident and curious bakers.

We're creating the nerdiest and most wholesome corner of the baking internet.

Every month, we publish a recipe on Bon Appetitit.com that introduces a baking concept we think you should know.

Then you'll go bake, send us any questions you might have, or pictures of your finished creations.

And we'll get together here on the podcast to talk about the recipe.

So the June Bake Club recipe for tiny tomato galettes is live now on Bonapeteet.com,

and we'll tell you all about the recipe at the end of this episode.

But for today, we are busting out our blenders because we're going to be

talking all about Jesse's recipe for whole lemon bars. Okay, Jesse, tell us about your lemon bars.

Okay, these lemon bars did not start as lemon bars. They went through a journey. First,

they were marshmallows. Don't ask how we got there, okay? And then they were like marshmallow cookies. And then something happened. They turned into like lemon bars with a marmalade, lemon bars of the candy lemon. I'm really not saying this pipeline, but I'm glad you have the vision. I did. And then you know what? I ended up on a whole lemon bars. And they're really cool because you blend up a lemon, you get

like the bitterness, all of that kind of robust like bottom note flavors that lemon can provide

with all like the acidity too. So it's really cool. Wonderful. Before we get too far, we're going to

need our cheerful like how to music. Okay, there it is. Jesse, I see your excitement.

I am so sad that I miss out on the development process.

But can you take us through the basic steps of this lemon bar very quickly?

Yeah.

So you start with the shortbread, of course.

...