Claire Saffitz Makes Meyer Lemon Tart | Dessert Person
Claire Saffitz Makes Meyer Lemon Tart | Dessert Person
Spring is around the corner, but if you need a pick-me-up in dessert form, look no further than this sunny, zingy, Meyer lemon tart with a hidden ribbon of raspberry jam. It’s one thing Claire loves to make in winter, using the gift of Meyer lemons, but is even more classic if made with regular lemons all year round. Be warned, it’s very tart, but that’s how lemon desserts should be!
#ClaireSaffitz #DessertPerson #LemonTart
Special Equipment:
9-inch removable-bottom tart pan or 9-inch springform pan,
Instant-read thermometer, food processor (for the Sweet Tart Dough)
Ingredients:
Lemon Curd, Meyer Lemon Variation (page 330)
1/2 cup plain whole-milk Greek yogurt (4.2 oz / 120g)
Sweet Tart Dough (page 338), parbaked in a 9-inch removable-bottom tart or springform pan and cooled
1/3 cup raspberry or blackberry jam (3.5 oz / 100g)
Lemon Curd
3/4 cup sugar (4.6 oz / 150g)
Finely grated zest of 2 lemons
4 large egg yolks (2.5 oz / 70g)
1 large egg (1.8 oz / 50g)
3/4 cup fresh lemon juice (6 oz / 170g), from 5 to 6 large lemons
1/2 teaspoon Diamond Crystal kosher salt
1 stick unsalted butter (4 oz / 113g), cut into 1/2-inch pieces, chilled
1 teaspoon vanilla extract
Sweet Tart Dough
1/3 cup almond flour (1.4 oz / 40g)
1 cup all-purpose flour (4.6 oz / 130g) plus more for hands
1/4 cup powdered sugar (1oz / 30g)
1/2 teaspoon Diamond Crystal kosher salt
1 stick unsalted butter (4 oz / 113g), cut into 1/2-inch pieces, chilled
1 large egg yolk (0.6 oz / 16g)
1/2 teaspoon vanilla extract
Video Breakdown:
0:00 Start
0:07 Intro to Meyer Lemon Tart
0:27 Dessert Person Intro Animation
0:46 About Meyer Lemon Tart
2:04 Ingredients & Special Equipment
2:35 Sweet Tart Dough Recipe
10:32 Parbake The Crust
12:28 Lemon Curd Recipe
14:02 Maya Chillin'
14:42 Spa Water Recipe?
17:38 Back By Popular Demand... Nick San Filippo
18:17 Assemble Tart & Bake
22:40 Claire Saffitz Reviews Meyer Lemon Tart
23:57 Archie!
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Photographer: Alex Lau
Food Stylist: Sue Li
Prop Stylist: Astrid Chastka
Video Series:
Producer/Director: @VincentCross
Camera Operator: Calvin Robertson
Sound Engineer/Music: Michael Guggino
Editor: Kyu Nakama
Animation Credits:
Character Designer/Animator: Jack Sherry
Character Rigger: Johara Dutton
Background/Prop Designer: M. Cody Wiley
Background Illustrator: Jagriti Khirwar
Baked Lemon Cheesecake Recipe | Just Cook!
#bake #cheesecake #recipe
Baked Lemon Cheesecake
Hi everyone, it’s been a while ????
Here’s my second recipe from Mallorca, Spain. Introducing my version of the Baked Lemon Cheesecake, made extra special with Lemon curd topping.
I made this for a family pool party last Sunday and everyone loved it. My mum even took half the cheesecake to share with her friends ha!
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INGREDIENTS:
FOR THE BASE
* 300g Digestive Biscuit Crumbs
* 75g Butter, melted
FOR THE CHEESECAKE
* 450g Mascarpone Cheese
* 100g Caster Sugar
* 250ml Heavy Cream
* 3 Medium Eggs
* Lemon Zest of 1 Lemon
* Lemon Juice of 1 Lemon
* 2 tbsp All-purpose Flour
* A Pinch of Salt
FOR THE TOPPING
* 80ml Lemon Juice
* 1 Egg
* 2 Egg Yolks
* 100g Caster Sugar
* 56g Butter
* A Pinch of Salt
I recommend a round 8 inch (20cm) cake tin.
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Sunny Lemon Tart Recipe
SUNNY LEMON TART
The sunny lemon tart reminds me of my honeymoon. We were in Capri, having dinner under a beautiful tree. The smell of the lemon in the air, the ocean, the beauty of the scenery, the sweetness of the honeymoon, and the wine... it takes me back to that time…
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INGREDIENTS
FOR THE DOUGH:
300 grams of butter at room temperature
215 grams of confectioner sugar
450 grams of flour
1 whole egg
FOR THE LEMON FILLING:
5 lemons
50 grams of butter at room temperature
5 whole eggs
250 grams of sugar
1 x sheet of gelatin
FOR THE ITALIAN MERINGUE:
150 grams of egg white
240 grams of sugar
60 grams of water
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INSTRUCTIONS
FOR THE DOUGH:
In the bowl of a kitchen aid combine the butter, sugar, egg and flour. Mix using the paddle attachment.
Transfer the dough onto a flour surface and knead by hand to reach a soft and pliable consistency (If the dough is too soft, add flour).
Either wrap it tightly with a plastic wrap and keep it in the refrigerator or if you want to use it right the way, using a floured rolling pin, roll out the dough.
Transfer it to a removable tart pan, press the dough evenly onto the base and up the sides.
Prick the center with a fork, cover with parchment paper and pie weights.
Preheat the oven at 350 degrees convection.
Bake it for 20 minutes until the edges are golden, then remove the pie weights and bake for another 15 minutes.
IN THE MEANTIME…
FOR THE LEMON FILLING :
Zest the lemon and then squeeze them.
In a pan, bring to simmer the freshly squeeze lemon juice and the butter.
In a little bowl, dissolve the gelatin sheet with a little water, then remove it, squeeze the water out of the gelatin, and add a little bit of the cream to dissolve the gelatin.
Add the lemon zest to the eggs and sugar.
Using a hand mixer, beat the eggs with the sugar and lemon zest.
Add the sugar, egg and lemon zest mixture to the pan and cook over low heat, until thickened.
Once the cream is cooked let it cool for a minute, then add the gelatin sheet.
Cover with plastic wrap and refrigerate until it hardens.
FOR THE ITALIAN MERINGUE:
In the bowl of a kitchen aid transfer 150 grams of egg white.
In a little sauce pan, add 240 grams of sugar with 60 grams of water, to make a syrup. When it reaches 120 degrees, remove the pan from the heat.
Let it cool off until the sugar syrup stops boiling and stops having bubbles.
Beat the egg white to a very firm peak, then slowly add the sugar syrup, and continue beating to cool off the mixture. It should turn very shiny.
AND TO FINISH…
Remove the cream from the refrigerator.
Using a spatula, spread the cream on the tart dough.
Using a piping bag with a medium size star tip, start piping the Italian meringue clockwise, covering fully the filling.
Using a baking torch, burn gently the tip and the sides of the meringue, making sure you hold the torch a few inches from the meringue.
Voila!
The amazing sunny lemon tart - a most delightful way to enjoy summer!
Lots of love, Florence ❤️
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#DelightfulMrsAzria #Baking #SunnyLemonTart