Claire Saffitz Makes Meyer Lemon Tart | Dessert Person

Summary by Krater

Claire Saffitz demonstrates how to make a Meyer lemon tart from her book Dessert Person, featuring a sweet tart dough with toasted almond flour, homemade Meyer lemon curd, and a layer of raspberry jam.

From the video

Answers: How do I make a Meyer lemon tart from scratch?

• Meyer lemon tart recipe
• Sweet tart dough preparation
• Making lemon curd
• Blind baking a tart crust
• Assembling a tart with raspberry jam

Ingredients

• Meyer lemons
• 4 large Egg yolks
• 1 whole Egg
• 6 tablespoons Unsalted butter
• 2/3 cup Sugar
• 1/2 cup Greek yogurt
• 1/3 cup Raspberry jam
• Powdered sugar
• Almond flour
• Butter
• 1 cup All-purpose flour
• 1/2 teaspoon Kosher salt
• 1/2 teaspoon Vanilla extract

What it concludes

• Toasting almond flour adds extra flavor and texture to the tart dough.
• Adding water to the tart dough allows gluten to develop so the dough supports the filling.
• Parbaking the crust prevents shrinking in the oven and helps it hold its shape.
• Baking the raspberry jam inside the tart shell creates an impermeable layer that keeps the crust crisp.
• Pressing plastic wrap directly onto the warm lemon curd prevents a skin from forming.