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JLS

@scholarsfane.bsky.social

400 followers 180 following 240 posts

Byronic tragiromcomic living out a heart-warming tale of redemption against all odds (just some dude)

Baker / Writer / Artist / Bookdragon / Foodie / Whovian / Cinephile

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JLS @scholarsfane.bsky.social · Feb 10

Given the character limits here, hopefully you'll all forgive me if I just rely on some screenshots 🙏 I also copy pasted into the alt text for each.

My Lemon Bar Recipe:

Here goes nothin – My Lemon Bar Recipe!

Crust:
1 cup (2 sticks; 228 g) unsalted butter, melted
1/2 cup (100 g) granulated sugar
1 tsp cinnamon
1/2 tsp salt
1 tsp vanilla extract
1 tsp baking powder
2 1/8 cup (265 g) all-purpose flour

Filling:
2 1/4 cup (450 g) granulated sugar
3 tbsp lemon zest (4-5 lemons)
5 large eggs and 3 egg yolks, room temp
1 cup lemon juice
2 tsp vanilla extract
1/2 cup (~65 g) all-purpose flour

1. Prep filling - Zest the lemons. I use a peeler and knife, but a zester or rasp work as well (I find I get more zest with the peeler, being careful to filet any white pith off before chopping). Add zest to 2sugar and mix until the sugar takes on a yellow hue. (This can be done in a food processor, but the bowl makes for less cleanup). Set aside.

2. Crust - Heat butter until just melted and let cool 5-10 minutes. Add to 1/2 cup sugar, 1 tsp cinnamon, & 1 tsp vanilla, mix until combined (cont.)

2. Crust (cont.) - Sift together 2 1/8 cup flour, 1 tsp baking powder, & 1/2 tsp salt, then combine with butter and sugar mixture. Gently press shortcrust dough into parchment-lined 9x13 glass baking dish and bake at 350⁰ for 20-25 min or until edges just begin to brown. Lower oven to 325⁰

3. Filling (prep while crust bakes) - Beat eggs and yolks thoroughly, and whisk into lemon sugar mix. Add 2 tsp vanilla and 1 cup juice, mix until combined. Add 1/2 cup flour and mix one last time (cont.)

4. When crust is finished & oven has been set to 325⁰, pour filling through a strainer over the still hot crust (this helps filling bind to crust) and return to the oven for 22-25 min until set (center may jiggle slightly, but not wobble).

5. Let dish cool to room temperature on cooling rack, then cover loosely with foil and refrigerate for at least 6-8 hours before cutting.

Hopefully that all makes sense! Very excited to be sharing one of my recipes for the first time, thanks for letting me!

JLS

@scholarsfane.bsky.social

Leftover italian meringue –> Italian meringue buttercream

November 10, 2025 at 9:07 PM

JLS

@scholarsfane.bsky.social

✨ Ta-daaaaa ✨ Now they're lemon meringue bars!

November 8, 2025 at 8:45 PM

JLS

@scholarsfane.bsky.social

Started thinking about making these yesterday and a warm fuzzy nostalgia filled my heart, so they definitely had to happen

November 7, 2025 at 12:33 AM

JLS

@scholarsfane.bsky.social

Living my absolute best with this batch

November 2, 2025 at 9:32 PM

JLS

@scholarsfane.bsky.social

Adventures in seasonal cheesecake (it's like pumpkin pie and cheesecake had a baby!)

October 30, 2025 at 10:06 PM

JLS

@scholarsfane.bsky.social

This batch of pumpkin spice kanelbullar earned three Yummies from the 3yo demo.

October 25, 2025 at 8:00 PM

JLS

@scholarsfane.bsky.social

Behind on sharing my bakes here, made some wheat bread for the first time today.

October 22, 2025 at 2:11 AM

JLS

@scholarsfane.bsky.social

Happy Kanelbullensdag, everbody!

October 5, 2025 at 1:22 AM

JLS

@scholarsfane.bsky.social

I cannot be stopped, I can only be contained

October 4, 2025 at 12:53 PM

JLS

@scholarsfane.bsky.social

Yesterday's bread and today's cinnamon rolls, both recipes from @kingarthurbaking.bsky.social

October 2, 2025 at 9:45 PM

JLS

@scholarsfane.bsky.social

Would you believe me if I told you they don't look half as good as they taste?

September 30, 2025 at 8:39 PM

JLS

@scholarsfane.bsky.social

Peanut Butter Banana brownie, Sconemonger approved!

September 28, 2025 at 5:36 PM

JLS

@scholarsfane.bsky.social

Birthday doodle of the Sconemonger in flight, by @a-skull-on-fire.bsky.social 😁

Caricature of a bearded man in a black chef's hat flying a single-propeller plane made of scones

September 27, 2025 at 10:54 AM

JLS

@scholarsfane.bsky.social

I did a thing today!

September 20, 2025 at 10:39 PM

JLS

@scholarsfane.bsky.social

I don't know why it took me so long to venture this far into chocolate territory...

September 17, 2025 at 7:00 PM

JLS

@scholarsfane.bsky.social

Been working on the less exciting (and visually appealing) aspects of the process, but just turned out my first one-and-done new scone recipe. Orange cranberry living up to every bit of hype that flavor combo gets, and then some!