![]() Once it has cooled, you add a layer of jam (I used raspberry) to the top and bake this for 5-7 minutes, just to solidify the jam so you don’t get a bunch of mixing in the layers. The next day, everything was chilled and ready to go so I assembled the tart! First, you fill the tart pan with your dough and parbake the crust. Once this has all incorporated, you add a bit of vanilla and then put it in a container to chill in the fridge. Once the lemon curd has cooked to this point, you remove it from the heat and slowly whisk in pieces of butter one at a time. I used a thermometer and cooked my lemon curd to 170 degrees like it says in the book, but in all honestly, I think I could have left it longer because it seemed a bit thin in retrospect. You then heat it on the stove and, you guessed it, CONSISTENTLY whisk, until it begins to thicken. Once the mixture has thickened and lightened, you whisk in the lemon juice. It’s a lot of whisking and it doesn’t end for some time. My suggestion would be not to make this recipe after an arm day, because man, you need some strength. The curd starts off by combining sugar and lemon zest, and then whisking in many egg yolks to create the mixture. And as I started juicing the lemons, I winced in pain because I realized I had a tiny paper cut that I didn’t know was there…only to discover 15 seconds later in the video that Claire experiences the EXACT same thing…coincidence? …Probably. I made the curd while watching Claire’s video for moral support and entertainment. I made both components the day before and let them chill in the fridge overnight before doing the bake.įor the lemon curd, I could not find Meyer lemons for the life of me, so I just used normal lemons instead. ![]() The two main components for this dessert are the Sweet Tart Dough (which Julia and I have become experts at), and the Meyer lemon curd. The bake this week was definitely not super challenging there are just lots of steps that need to be done ahead of time, so time management and planning (which I’m slowly getting better at) is key. And then put it in a bake good? Girl, recipe for success. ![]() What’s not to love about a lemon honestly? It’s yellow, tart, sweet, bright…can’t go wrong. My Dad has always had a love of lemon tarts, so growing up I quickly developed a fondness myself. Yay! We finally made it to the Meyer Lemon Tart! I was very excited to do the bake this week and had been looking forward to it since Claire released the video of it on her YouTube channel. The Pies and Tarts chapter continues to blow our minds! Lauren’s Take We’ve made it through our 30 th and 31 st recipes from Claire Saffitz’s Dessert Person-the Lemon Curd, another Foundational Recipe from the book, which is then used to create the incredible filling for the Meyer Lemon Tart.
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