If by 'pick-me-up' you mean it makes me feel fresh and energetic, its probably lemon sorbet. If you mean emotional pick-me-up making me enjoy the fact its winter, I'd say brownie and coffee
The cold makes me crave chocolate! It's currently Fall here, but it's still hot, so I have a feeling I'm gonna be baking the Forever Brownies A LOT in the upcoming Winter months.
“Can you deep fry the extra bits?” And the entire whisk montage? This was the absolute best part of my day. Claire, the whole crew, and of course the cats, make this the best series ever. And the tart looks delicious!
thanks, I kept trying to remember which one it was! I at least guessed Vivaldi! :D I also liked the effect a lot. especially since I was desperate for them to continue after the first few bars.
It’s funny when she was like you’re gonna have to move. -_- it’s a cat. You don’t own the cat the cat owns you and commands you and exploits you for food and comfort and you better deliver or else.
This is not a RUclips channel, this is a MASTERCLASS ! Claire you are the best, dont tell anyone tell you otherwise! Your personality shines, you dont look fake. I have a kitchen similar to yours and you demonstrate that you dont need a humongous kitchen to make sensational deserts. You could have some merchandise to sell , like this famous apron you wear, it is your signature! Desert Person could be printed on it, maybe with your own cartoon image and coming out of a little pocket we could see a cat's paw. I love the little animations. Best of luck.
I’ve never seen that way of building a tart base with the strips of dough, I can’t wait to try that. I think of myself as a pretty good baker with plenty of years of reading and watching, and I still always learn a new tip from Claire, I love these videos Definitely want to make this for my mum
this was the first recipe from the book that ive done and i cried when i finished it because i worked hard and it was my first actual baking project and that made it 300x more tasty and scrumptious! love it so much claire thank u!
I know I am not the only person who wakes on Thursdays and thinks 'Yay - it's Dessert Person day'. I am here for the lemon tart!! Have made this and it is delicious!!
((Claire attacking the bubbles)) Claire: Alright, I’m not gonna drive myself crazy. *puts spatula away* Next cut Claire: *immediately goes back to attacking the bubbles*
I love how each video seems to be putting in more personality into it. Like everyone is getting more comfortable there. I feel like she was a little stiff in the first few episodes and now she's more silly and fun. I love it!
i was having such a bad mental health day and then this was posted and i managed to clear my head and be a little more at peace. its probably so weird but, seriously, thank you Claire and thank you to all the people behind these videos, they really make my day
I'm based in Australia and the videos go up super early on Friday mornings for us, so each week these episodes feel like a real TGIF treat. Keep up the great work!
As soon as the video ended I started making this! Learned many lessons about myself, my kitchen, and life in general over the entire process, one of which was I 200% need a removable bottom tart pan and this tart tastes absolutely delicious even when scrambled. 10/10 would recommend
I set out to do this tart knowing I'd have to adapt. No Meyer lemons where I live, so I did the lemon curd with common lemons - it is now my go-to recipe for lemon curd, simply delicious! Then the fun started... the dough wasn't coming together in the food processor but I've had this issue before (with the focaccia), and I think it's simply because I use a flour with a higher water content. A couple of extra tablespoons of flour solved the issue. It really pays to know your flours! I realized midway that my tart pan (a pyrex one, since I don't own a metal one; I know, I know.) was 10-inch. So the parbaking took longer (because it wasn't metal), the dough was just enough to cover the pan, and I needed a tiny bit more of jam to cover the bottom. Also, the dough cracked quite a bit but armed with this new knowledge of how to fix cracks, I went on a quest to cover them all with very satisfying results. What a great tip! However, I think I took too much jam because it didn't quite set after 12 minutes (the book says 6 to 9; I am starting to think I really need an oven thermometer), at which point I decided to take it out lest the dough would be too dark in the end. Unfortunately, also due to this change in the size, the lemon curd was enough to fill the pan but it would not have hurt to have had more. Also, I got to use my new offset spatula :D Then I let it bake three minutes too long (literally) and it went from sunny yellow to golden brown on the top, hahaha. Oh dear. Well, I did the only thing I could do at that point, which was to let my poor browned, thin-layered tart to cool down and chill in the fridge. And then I tasted it and didn't really care that the whole thing was on its way to become an unmitigated disaster because you know what? It's one of the most delicious things I've ever tasted, period. So it doesn't look perfect - I do not care. That tart is not lasting long in this household, and it's definitely not the last time I'll do it.
I had the impulsive idea to make a lemon tart at 8pm tonight and its 10:30pm and just finished and I have to say, coming from someone with very little baking experience especially tart or pie making, this recipe was super fun and turned out delicious! I think lemon curd is my new favorite dessert
I made this. - it was INCREDIBLY labor intensive (basically three recipes from her book) but it turned out so well!! Everyone loved loved loved it. There wasn’t a crumb left at the end of dinner.
Lol, I live in Long Beach and bought my house, in part, because of the huge Meyer lemon tree in the back yard. It’s so heavy with fruit still, and I’ve been making so much lemon stuff, so I was delighted to see this!
I’ve been cooking for a long time and she’s amazing!!! She covers so many details chefs either glaze over or don’t discuss which you would only learn from doing it many times on your own. I love your videos.
I made two of these yesterday and MY GOD this is so delicious! I was afraid it would be too sweet for my European taste but the lemon really balances it out! Excellent recipe Claire!
I was just talking to my boyfriend about attempting to make one of these for his birthday! Claire coming in for a save yet again! Thank you for your videos and impact on the world. You've made me enjoy baking/cooking
I came from lifestyle magazines, dealt with chefs and bakers. When I first watched your video before reading your Wiki bio, I definitely could tell you have journalism background, is the way your explain, your thinking process, is very organic but you are solving the technics. Your technic on how tart crust is laid is brilliant, it solves many “clumsy” problem! You are brilliant!
I cooked with lemons this afternoon. I made no-bake cheese cake for my brother's birthday. I had some lemon juice left over so I made a tiny glass of lemonade. Yum yum!
Omg....that trick with chilling the dough and pushing it in place while it is still hard is brilliant. That solves alot of problems....especially for those of us who have to eat gluten free. Im so excited to try more techniques from your book in my cooking.
Claire trying to fit things in her Fridge/freezer like an intense Tetris game. I feel that often. When hubby says there is no room in the fridge, you just tell them to hold your beer and show them how it's done.
@@aiai-j7i her fridge always looks like that. She has shown it numerous times when making videos. It isn’t surprising since she is constantly making things for videos. I was just joking about how she makes room for thing’s because I do the same.
Hello Claire, thank you for showing and sharing. Love your style of lining a tart pan. The crust baked evenly and so beautiful. Never thought of using jam in the bottom, something different and unusual makes the bake more interesting. Love your style. Kind regards.
sis of ALL the titles of your many videos i've watched because i love you, this is the only one i might actually make one day. i am 3 seconds in and i am PRAYING this is easy to make at home
My mom and I have SAD aka Seasonal Affective Disorder. I feel like this will definitely boost our spirits, especially since my mom loves lemon bars. Thank you so much, Claire!
Claire, I love your recipes not only because they are "bomb-diggity" delicious, but also because I learn so many tips to improve my baking, such as the tip for toasting the almond flour for this tart, or the tip on freezing the tart shell first and using foil ALONE to hold up the shell for parbaking. Brilliant! I also like the addition of a thin layer of raspberry jam that acts as a sealant and adds flavor to compliment the meyer lemon curd. :0) Keep on teaching and baking Claire! You have a gift and you make your videos fun to watch!
Finally, with an abundance of Meyer Lemons in my yard and 69 years under my belt this old coot is ready to embark on his first tart. (a practice run for next week's potluck). I have watched, enraptured, I dare say several times and smile each time I think of your little sister in St Louis saying "enchantee".
This video made me want to so badly reach through the screen and eat it! It Looks so yummy, can't wait to try this! Kudos to Claire, Kyu and the rest of the team on a great job done!
I'm so glad you made this video!! I tried this recipe a month or so ago and my curd completely ran off of the crust when I cut it. I'm learning so much just having your commentary through the recipe. Thank you!!!
i love you clairee, could you make a video explainig the things you can and cannot modify in the recepies, like sugar or flour eggs like the things that just have to be as it is and others that can be modified to taste thanks a lot you're the best!!
This is my favorite recipe in the book but at the same time it’s the only one I’ve made 😅 also you don’t really need a food processor I just had fun and used my hands it wasn’t like it was suppose to be but it was delicious!
Wonderful video! The tart looks perfect! I love the jam layer idea. Lemon curd might be my favorite thing in the whole world! Claire is SO good at explaining process and why things are done. Her extra touches, like the jam layer enhance this perfect classic that everyone should know how to make.
I’ve made this twice and I may have overfilled it because it spilled off over the sides of the crust. I also got confused about the wobble vs ripple and probably overcooked it. It was still 9/10 delicious and I think if I made it correctly it would be 10/10 delicious!
Loving the Vivaldi edit during the whisking! Sharp lemon curd and Vivaldi are both YES! 👌 This same raspberey jam before curd situation works well for key lime pie as well. Deliciousness!
I made this yesterday. Took all day but it was worth it. I did not have enough lemon juice so added water to make up the difference in the curd and worked just fine. I used the leftover dough and cut out stars for decoration on the top of the tart. Also added an Italian meringue topping to cut through the sour lemon. This is THE lemon tart recipe.
I bought 2 copies of your book, one for my son in LA and one for me in Maryland. Sharing our experiences and favorites is another way of staying in touch during these difficult times! This tart will be my Saturday treat! 🍋🍋🍋
I should have guessed from the Meyer lemon/orange mix up last episode that this would be coming. This recipe is one of my most recent bakes and I loooove it!
I have a 25 year old Meyer lemon tree, well massive bush really. We just planted a second improved type. Never enough lemons in winter. So many uses. Tarts, pies, lemonade, pickles, candied peal, in roasted chicken, sabayon, lemon butter sauce, lemon cakes, ....it’s endless. Never enough. Winter is bright with 🍋
I’ve watched every one of her videos and I just realized the intro person has been saying “dessert person” this whole time I thought it was “these are her sons”-
This video tutorial was so needed as a companion to the book! Helped me a ton! Claire’s came out perfect! Mine didn’t look as pretty but it tasted amazing! Such a great recipe from a Claire ! Thank uuuu
thank you for your videos. as a person who struggled with eating disorders it actually works so well for me to get to eating while watching your videos. thank you for that! also, important question: how's felix doing??
I feel so validated!! For years I have just made lemon curd in a pot straight on the burner instead of the double boiler method.. because it’s easier and I don’t see a difference. Especially because I like to strain out the curd to remove the zest for texture
![Felix "Unfair" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/Oswujxm2Ag0/mqdefault.jpg)
This Meyer Lemon Tart is definitely my go-to pick-me-up dessert during the winter months, what is yours?
Ice cream believe it or not
pastéis de Belém
stollen, but on a more important note, i'm sad that "claire fact" is still being used instead of "claire-ification"
If by 'pick-me-up' you mean it makes me feel fresh and energetic, its probably lemon sorbet.
If you mean emotional pick-me-up making me enjoy the fact its winter, I'd say brownie and coffee
The cold makes me crave chocolate! It's currently Fall here, but it's still hot, so I have a feeling I'm gonna be baking the Forever Brownies A LOT in the upcoming Winter months.
“Can you deep fry the extra bits?”
And the entire whisk montage?
This was the absolute best part of my day. Claire, the whole crew, and of course the cats, make this the best series ever. And the tart looks delicious!
Vinny is such a good editor
~*spa water*~ has a very "hire a samurai" vibe.
You forgot Claire looking for space in her fridge! 🤣
Whoever cut the whisking to Vivaldi's Concerto Number 2 from The Four Seasons needs a raise.
I knew it was Vivaldi, but couldn’t remember which one, so thank you for this comment!
@@RollerCoasterManiac Hah me neither! I came here looking for that comment specifically.
PORTRAIT OF A LADY ON FIRE
thanks, I kept trying to remember which one it was! I at least guessed Vivaldi! :D I also liked the effect a lot. especially since I was desperate for them to continue after the first few bars.
That summer thunder vibe is PERFECT
I can’t express how comforting it is to see a professional chef struggle to fit items in her fridge and freezer.
To me, it’s perfectly normal!
She is not a chef, nor a professional. She is a food historian and home cook with a camera.
Maya is so relatable. “quite rotund”, often in the kitchen looking for food, doesn’t like too much socialization...
chilling out in her warm spot in front of the oven. Maya is queen.
I was about to say something similar. She's like most of us during COVID lockdown - becoming rotund
It me
I felt personally attacked by the "quite rotund" label 😂
It’s funny when she was like you’re gonna have to move. -_- it’s a cat. You don’t own the cat the cat owns you and commands you and exploits you for food and comfort and you better deliver or else.
This is not a RUclips channel, this is a MASTERCLASS ! Claire you are the best, dont tell anyone tell you otherwise! Your personality shines, you dont look fake. I have a kitchen similar to yours and you demonstrate that you dont need a humongous kitchen to make sensational deserts. You could have some merchandise to sell , like this famous apron you wear, it is your signature! Desert Person could be printed on it, maybe with your own cartoon image and coming out of a little pocket we could see a cat's paw. I love the little animations. Best of luck.
I’ve never seen that way of building a tart base with the strips of dough, I can’t wait to try that.
I think of myself as a pretty good baker with plenty of years of reading and watching, and I still always learn a new tip from Claire, I love these videos
Definitely want to make this for my mum
Same, Claire always has the best new tips and tricks.
I learned something new today! Yay!
Yes, game changer! 🤯
Aways have been put in the bowl and let the fingers do the work.
Same thing with Ann Reardon.
I love how in these videos it always seems like she is proofreading her already published book
It be like that. Shes already said she’s found a few typos.
My grandparents love lemon anything and I am waiting to see them once I am vaccinated and I will make this for them for us to enjoy!
hope you saw them already and they loved it!
this was the first recipe from the book that ive done and i cried when i finished it because i worked hard and it was my first actual baking project and that made it 300x more tasty and scrumptious! love it so much claire thank u!
I know I am not the only person who wakes on Thursdays and thinks 'Yay - it's Dessert Person day'. I am here for the lemon tart!! Have made this and it is delicious!!
I do!
Yes! Claire and Cupcake Jemma make Thursdays awesome :)
It's this and critical role for me.
I do too!!!
@@KateS1980 yesss fellow Cupcake Jemma fan here too! Two of the best baking channels on RUclips!
That method of pressing the tart dough into the pan is a game changer! Thank you Claire!
((Claire attacking the bubbles))
Claire: Alright, I’m not gonna drive myself crazy. *puts spatula away*
Next cut
Claire: *immediately goes back to attacking the bubbles*
I love how each video seems to be putting in more personality into it. Like everyone is getting more comfortable there. I feel like she was a little stiff in the first few episodes and now she's more silly and fun. I love it!
i was having such a bad mental health day and then this was posted and i managed to clear my head and be a little more at peace.
its probably so weird but, seriously, thank you Claire and thank you to all the people behind these videos, they really make my day
I hope you’re doing okay, I’m glad this series brings you as much joy as it does to me as well!!
couldn't have said it better myself. this series is truly wonderful :)
Me too! Hope you feel better
I hope today was a better day! ❤️
I hope your mental health is bettering, and that Claire will keep on making these videos !!
lemon curd
Claire: you can eat it with
me: a spoon
Claire: ice cream
me: ahh okay
Both things are true
Claire is doing her own cinematic universe. Every episode introduces more peripheral characters.
Claire-a-vision, or as I like to call it Clairevoyance
Omg yessssss I stan this comment lol
Keep watching for plot holes because they're going to develop
The peripheral “characters” and cameos/crossovers is what made Bon Appétit so fun to watch, glad to see Claire bringing the concept over
@@shantanupanda1650 I can see clairely now the rain is goneee 🎶
I'm based in Australia and the videos go up super early on Friday mornings for us, so each week these episodes feel like a real TGIF treat. Keep up the great work!
I love how the description of Maya is just "Quite Rotund" lol
It’s from one of the previous episodes. I’m not sure which one though.
Probably one of the best uses of Vivaldi I've ever seen.
😍🤣
Well, are there really many bad uses of Vivaldi?
I love to see Claire cook on her own terms💜
Jane's husband is hilarious. I want to see all his tastings!!
the editing is getting better and better
"Spa water~" and that little montage where Claire accidentally touched the hot pan lives in my mind rent free
I'm loving the cameo's from Claire's brother-in-law, they're hilarious 🤣
That chortle he and Jane share after his little joke was fantastic 🤣🤣🤣
The technique she shows to press the dough in to the tart pan is freakin brilliant.
Claire, your videos are the cure for SAD, regardless of what you make in them!
You're very welcome (for the lemons)! I made this tart from Dessert Person. It's wonderful.
My husband made this from your book and it is AMAZING!!! My favorite dessert!
As soon as the video ended I started making this! Learned many lessons about myself, my kitchen, and life in general over the entire process, one of which was I 200% need a removable bottom tart pan and this tart tastes absolutely delicious even when scrambled. 10/10 would recommend
I can’t buy Claire’s recipe book yet and the recipe and instructions on the description are a blessing. Love love love your baking!!! ❤️
I set out to do this tart knowing I'd have to adapt. No Meyer lemons where I live, so I did the lemon curd with common lemons - it is now my go-to recipe for lemon curd, simply delicious!
Then the fun started... the dough wasn't coming together in the food processor but I've had this issue before (with the focaccia), and I think it's simply because I use a flour with a higher water content. A couple of extra tablespoons of flour solved the issue. It really pays to know your flours!
I realized midway that my tart pan (a pyrex one, since I don't own a metal one; I know, I know.) was 10-inch. So the parbaking took longer (because it wasn't metal), the dough was just enough to cover the pan, and I needed a tiny bit more of jam to cover the bottom. Also, the dough cracked quite a bit but armed with this new knowledge of how to fix cracks, I went on a quest to cover them all with very satisfying results. What a great tip!
However, I think I took too much jam because it didn't quite set after 12 minutes (the book says 6 to 9; I am starting to think I really need an oven thermometer), at which point I decided to take it out lest the dough would be too dark in the end. Unfortunately, also due to this change in the size, the lemon curd was enough to fill the pan but it would not have hurt to have had more. Also, I got to use my new offset spatula :D
Then I let it bake three minutes too long (literally) and it went from sunny yellow to golden brown on the top, hahaha. Oh dear. Well, I did the only thing I could do at that point, which was to let my poor browned, thin-layered tart to cool down and chill in the fridge.
And then I tasted it and didn't really care that the whole thing was on its way to become an unmitigated disaster because you know what? It's one of the most delicious things I've ever tasted, period. So it doesn't look perfect - I do not care. That tart is not lasting long in this household, and it's definitely not the last time I'll do it.
Claire nudging Maya with her foot has big "Miette" energy. If you know you know 😂.
I didn't know who Miette is, so I looked it up. She's so cute!
Jail For Mother For One Thousand Years!
MOTHER KICKS MIETTE!! I AM RUNNING AWAY!!!!
@@asianshell Such a perfect floof.
#JusticeForMiette
I had the impulsive idea to make a lemon tart at 8pm tonight and its 10:30pm and just finished and I have to say, coming from someone with very little baking experience especially tart or pie making, this recipe was super fun and turned out delicious! I think lemon curd is my new favorite dessert
I move to Florida next month, where citrus grows like crazy. I think this is the first thing I'm going to make when I get there.
I made this. - it was INCREDIBLY labor intensive (basically three recipes from her book) but it turned out so well!! Everyone loved loved loved it. There wasn’t a crumb left at the end of dinner.
Lol, I live in Long Beach and bought my house, in part, because of the huge Meyer lemon tree in the back yard. It’s so heavy with fruit still, and I’ve been making so much lemon stuff, so I was delighted to see this!
I’ve been cooking for a long time and she’s amazing!!! She covers so many details chefs either glaze over or don’t discuss which you would only learn from doing it many times on your own. I love your videos.
Claire + lemons = 😎
EDIT: i'm convinced Claire has an entire drawer full of Count Spatulas.
Count Spatula I, Count Spatula II, Her Majesty Spatula III, and _The Bubble Punisher_
@@GuiSmith *Hides Bubble* 😬
Couldn't agree more with you on "Lemons are a miracle of nature" !
lemon tart has got to have that "ooouuhh" flavour! The best part is the sour kick!
Exactly. I hate it when I order/eat a lemon tart and it only taste like a bag of sugar.
The taste tester brother-in-law is so adorable 😊
Thanks! 😊
I made two of these yesterday and MY GOD this is so delicious! I was afraid it would be too sweet for my European taste but the lemon really balances it out! Excellent recipe Claire!
Claire makes literally everything look so perfect. It's like her super power.
Meyer lemons are by far the superior lemon. I too make a delicious lemon tart with fresh Meyers from my tree.
I was just talking to my boyfriend about attempting to make one of these for his birthday! Claire coming in for a save yet again! Thank you for your videos and impact on the world. You've made me enjoy baking/cooking
Nick is giving me some serious Jack Black vibes... Especially with the beard 😂
True😁
First thing that came to my mind! 😂
I’m getting David Cross from him.
@@Zusie same!
Thanks! I grew up watching all his flicks, Jack Black is a comical genius.
I came from lifestyle magazines, dealt with chefs and bakers. When I first watched your video before reading your Wiki bio, I definitely could tell you have journalism background, is the way your explain, your thinking process, is very organic but you are solving the technics. Your technic on how tart crust is laid is brilliant, it solves many “clumsy” problem! You are brilliant!
- How do you like the flavor?
- It gets me wooh
😂😂
Hahaha, exactly!
Nick and Jane's contribution to this video is excellent
😊🙏🙌
Hehe, I loved the addition of a clip from Claire’s sister and brother-in-law!
I cooked with lemons this afternoon. I made no-bake cheese cake for my brother's birthday. I had some lemon juice left over so I made a tiny glass of lemonade. Yum yum!
Yesss, a tart! I guessed tart for this week's episode, pay up, Kimmy! 😂
Can you guess what episode will drop next week?
@@CSaffitz I'm gonna meditate on it and get back to you. It's a process, it'll come to me. *massages temples*
@@CSaffitz something savoury?
@@CSaffitz I foresee oats
@@CSaffitz (shaking dice) Come on crepes!
Omg....that trick with chilling the dough and pushing it in place while it is still hard is brilliant. That solves alot of problems....especially for those of us who have to eat gluten free. Im so excited to try more techniques from your book in my cooking.
Claire trying to fit things in her Fridge/freezer like an intense Tetris game. I feel that often. When hubby says there is no room in the fridge, you just tell them to hold your beer and show them how it's done.
Uhm....knew she was going to film a video that day, no? I doubt it is as spontaneous as you think.
@@aiai-j7i her fridge always looks like that. She has shown it numerous times when making videos. It isn’t surprising since she is constantly making things for videos. I was just joking about how she makes room for thing’s because I do the same.
"I'm not going to drive myself crazy" and continues to smooth out the surface, she is adorable
The weekly dopamine I desperately need
Love the fact, no complaints about no counter space, or size of kitchen! Life is good, Let’s Cook! 👩🍳
The editing is what makes Claire the adorable person we all love. I cackle whenever she gets annoyed by her own recipe.
Hello Claire, thank you for showing and sharing. Love your style of lining a tart pan. The crust baked evenly and so beautiful. Never thought of using jam in the bottom, something different and unusual makes the bake more interesting. Love your style. Kind regards.
Lemon Tart! I'm there for it! PS. Have a cat sleeping on my lap so I'm all set for viewing pleasure.
Hello Ann
sis of ALL the titles of your many videos i've watched because i love you, this is the only one i might actually make one day. i am 3 seconds in and i am PRAYING this is easy to make at home
if i can make it, which i did a few days ago, then you can too!! it's delicious. go for ittttt
I'm gonna need the next cookbook to have a recipe for spa water. Please and thank you!
Vinny's editing is just too on point. Especially the severe violins with the whisking, and the zinger with the near burn and ~spa water~
The violin part where Claire was vigorously whisking sounds like Trixie and Katya's Like to Watch segment intros and I love it lmfao
Spot on, it's the same music. It's from Vivaldi's Four Seasons
LMAO ik exactly what you're talking about
My mom and I have SAD aka Seasonal Affective Disorder. I feel like this will definitely boost our spirits, especially since my mom loves lemon bars. Thank you so much, Claire!
i made this and it absolutely made my day! give it a shot
@@ameliac3337 thank you! I’m not much of a baker, but we’ll see the results. Lol!
Is that a little croquembouche ornament hanging on Claire's cabinet door? So appropriate!
Good eye!
Claire, I love your recipes not only because they are "bomb-diggity" delicious, but also because I learn so many tips to improve my baking, such as the tip for toasting the almond flour for this tart, or the tip on freezing the tart shell first and using foil ALONE to hold up the shell for parbaking. Brilliant! I also like the addition of a thin layer of raspberry jam that acts as a sealant and adds flavor to compliment the meyer lemon curd. :0) Keep on teaching and baking Claire! You have a gift and you make your videos fun to watch!
Waking up with Claire makes a great morning! ♥
The method of using strips for the tart crust is utterly brilliant.
Does anyone else start singing the intro song when the see Claire's new video in their feed?
YES
Du du du du du du du du du du du du, du du du du du du du du du du du du du desert person.
The theme reminds me how much I love a good fast forward button. 😆
Deesurt pursahnnn
The intense wisking music made me smile after having a terrible day. Thank you for always cheering me up with your videos.
I’ve been struggling so hard with shaping tart dough these tips are great!
Finally, with an abundance of Meyer Lemons in my yard and 69 years under my belt this old coot is ready to embark on his first tart. (a practice run for next week's potluck). I have watched, enraptured, I dare say several times and smile each time I think of your little sister in St Louis saying "enchantee".
This video made me want to so badly reach through the screen and eat it! It Looks so yummy, can't wait to try this! Kudos to Claire, Kyu and the rest of the team on a great job done!
I'm so glad you made this video!! I tried this recipe a month or so ago and my curd completely ran off of the crust when I cut it. I'm learning so much just having your commentary through the recipe. Thank you!!!
i love you clairee, could you make a video explainig the things you can and cannot modify in the recepies, like sugar or flour eggs like the things that just have to be as it is and others that can be modified to taste thanks a lot you're the best!!
Wonderful video as usual Claire. The finished product looks delicious. Maya looked so cute and squeezable chillin on the floor.
This is my favorite recipe in the book but at the same time it’s the only one I’ve made 😅 also you don’t really need a food processor I just had fun and used my hands it wasn’t like it was suppose to be but it was delicious!
that's reassuring, considering I don't have a processor and am dying to make this tart!
also a stand mixer is ok too ^.^
@@tati.l. do it! It’s SO good
Was the flavor “wooooh”?
@@ltdtoo5 what
Wonderful video! The tart looks perfect! I love the jam layer idea. Lemon curd might be my favorite thing in the whole world! Claire is SO good at explaining process and why things are done. Her extra touches, like the jam layer enhance this perfect classic that everyone should know how to make.
21:08 we all know how much restraint was required for claire to stop smoothing
proud of you claire
I smile every time Claire says "Count Spatula." Also, I can't wait to try this recipe--it looks so delicious!
I’ve made this twice and I may have overfilled it because it spilled off over the sides of the crust. I also got confused about the wobble vs ripple and probably overcooked it. It was still 9/10 delicious and I think if I made it correctly it would be 10/10 delicious!
Mine spilled over too! it was still delicious
Loving the Vivaldi edit during the whisking! Sharp lemon curd and Vivaldi are both YES! 👌 This same raspberey jam before curd situation works well for key lime pie as well. Deliciousness!
this was so good! i made it with my friend ahha
You made it already?
You made it in 5 minutes
no lol I had her book haha
I made this yesterday. Took all day but it was worth it. I did not have enough lemon juice so added water to make up the difference in the curd and worked just fine.
I used the leftover dough and cut out stars for decoration on the top of the tart. Also added an Italian meringue topping to cut through the sour lemon. This is THE lemon tart recipe.
Kyu Nakama, you killed it with the edit!
I must say I appreciate the segments built into the video itself, on the scroll bar! idk the organization is so nice
yes, yes, embrace the chaotic classic youtuber editing, more memes, more shenanigans
I bought 2 copies of your book, one for my son in LA and one for me in Maryland. Sharing our experiences and favorites is another way of staying in touch during these difficult times! This tart will be my Saturday treat! 🍋🍋🍋
I should have guessed from the Meyer lemon/orange mix up last episode that this would be coming. This recipe is one of my most recent bakes and I loooove it!
I have a 25 year old Meyer lemon tree, well massive bush really. We just planted a second improved type. Never enough lemons in winter. So many uses. Tarts, pies, lemonade, pickles, candied peal, in roasted chicken, sabayon, lemon butter sauce, lemon cakes, ....it’s endless. Never enough. Winter is bright with 🍋
I’ve watched every one of her videos and I just realized the intro person has been saying “dessert person” this whole time I thought it was “these are her sons”-
I also, just, figured out what was being said too 😂
Would "Sons" be referring to her recipes or her actual sons?
Omg I had to start the video again to check 🤣🤣 never noticed that
For the longest time I thought he was saying, “Jesus, your son.” 😂
This comment made my day. It is going to take a while to get "these are her sons" out of my head. 😂
I made this recipe for Valentine's Day and it was so so good!! I'm not a lemon tart expert or anything, but it's definitely the best that I've had.
It’s 5am and this makes me not mad that I’m up 2 hours before my alarm.
This video tutorial was so needed as a companion to the book! Helped me a ton! Claire’s came out perfect! Mine didn’t look as pretty but it tasted amazing! Such a great recipe from a Claire ! Thank uuuu
thank you for your videos. as a person who struggled with eating disorders it actually works so well for me to get to eating while watching your videos. thank you for that! also, important question: how's felix doing??
I absolutely love how you got the crust in the pan! Great recipe AND I learned a new technique to use. Thanks Claire!
Was just about to request this recipe!! I made it last week but had trouble baking the shell and final bake. End product was messy but yummy!
Same! I don’t know if it was the type of jam I used but it didn’t set. Then my curd never set so it was Meyer lemon soup with crust mixed in 😂
I feel so validated!! For years I have just made lemon curd in a pot straight on the burner instead of the double boiler method.. because it’s easier and I don’t see a difference. Especially because I like to strain out the curd to remove the zest for texture