All six recipes were wildly different from one another to the point that even the most basic pantry ingredients differed.

Pour the lemon cream mixture into six large serving glasses and refrigerate for 3 hours. Preheat the oven to 180C/160C Fan/Gas 4. For the shortbread, sift the icing sugar, flour and cornflour ...

Lemon bars are prized for their tangy-sweetness ... Buttery pistachios and fragrant lemon zest are mixed into the shortbread base, providing citrusy and nutty notes. With their subtle sweetness ...

Add lemon juice to taste, plus sugar, a pinch of salt, and one grind of black pepper. Refrigerate. Shortbread: Place the butter and confectioner’s sugar in a standing mixer and beat until creamy.