This, and your fruitcake (the one over at NYT cooking, go watch that people.) And I'm not a great baker, the gf is but this old lass is grateful for you helping me becoming a better one).
Christmas is on Summer here so I actually plan on making things from the chilled & frozen desserts chapter. The tiramisu icebox cake is high on my list, as is the mango-yogurt mousse.
can we get a mini series called Claire in Paris where we follow Claire around Paris and she shows us what she eats and how to make it at home. everyone in favor say aye
Metric measurements below, since I couldn’t find them in the comments :) 8x8 inch pan is about 20x20 cm - [ ] 156 gr flour - [ ] 39 gr powdered sugar - [ ] 1/2 teaspoon salt - [ ] 142 gr butter - [ ] 300 gr granulated sugar - [ ] 3 large eggs, cold - [ ] 9 egg yolks - [ ] 360 gr/ml lemon juice - [ ] 2 table spoons of freshly grated lemon zest - [ ] Pinch of salt - [ ] 113,4 gr butter
crazy how im going to make this now that someone else has done the maths and i can just scale everything out instead of using a stupid ass cup with lines :D
Honestly, so many things started to make sense with cooking after Claire's videos. I don't know what it is, maybe how detailed the explanations of the processes are, but I have been feeling so much more confident in baking. I have not failed a single recipe after following Claire's videos.
I love how these videos manage to be so aesthetically pleasing and at the same time the recipes are straightforward to follow along with. Thank you Claire!
There was a time in my life that I loved watching Claire stress the F)*& out, but now that I am older, I like just chilling with her making lemon bars. In the beginning I loved her chaos, but as an adult, I love her chill.
My (almost) 2-year-old son and I watch Claire's videos together every Thursday. He loves baking and especially stand mixers. We're definitely missing Claire's stand mixer.
I successfully made these lemon squares for a dinner party and ,thanks to this video and my Dessert Person book, everyone LOVED them! I appreciated the detailed, accessible instructions. It was a multi step recipe but worth every minute. I will definitely make this yummy dessert again. Thank you, Claire!
One of my irrational pet peaves is when cooking shows skip a proofing or marinating or chilling process etc in the video and just whip out a pre-prepared second dish that's further along so even though I know it's more of a production effort, I love that you came back the next day!!
So I made this! I am recovering from knee surgery and although it was little too intense for me alone while in recovery, my partner was happy to help. It was amazing, and easy to follow. It really made me find a new love for lemon bars and I will definitely make again.
Thanks to Claire, I’ve been making a new dessert each week from the new book! I watched the videos for years, and finally get to taste some of the goodies!
Great recipe! I made this yesterday and had a few notes: if you don't want the bars to be too sour reduce the juice by at least half a cup! I did this and the bars were still pretty sour. Also, you don't need a dozen eggs. I did one whole egg and six yolks (i think you could even do 5) and they set very well.
@@michealpersicko9531 Sweet lemons are a thing in more than just candy, genius; this is a _dessert_ 🙄 How abt you stop minding other people's business and start minding your own.
I did 1 egg 5 yolks (unplanned, I just broke a yolk) and they turned out sort of like mixed up jello, it set nicely and the sides hold their shape but still, not so firm, still very good
Claire you are a household staple in my family ❤️. Yesterday I was lounging with my sister and we both realized we were both watching this video on our phones. Our mom bought us your cookbook last month to prepare for Christmas 😅. Been practicing and trying out some recipies ever since. ❤
Okay so i turned on the new Netflix show Snack vs. Chef and unless Claire tells us that she was approached and passed up this show I am so mad. She would have been a perfect judge! Its literally what she made famous on YT and she is uniquely qualified to judge and explain where contestants went right and wrong.
I made those for Xmas dinner and they were great. I substituted gluten free flour for the crust because of some intolerance in the party and they still turned out fantastic. The lemon curd is tart and delicious. Highly recommended. Thank you, Claire.
I am so excited for this video! My dad's birthday is this Saturday and tomorrow (Friday) i will be making lemon bars for him as I do every year. Now I'm going to use Claire's recipe! Thank you universe! What a sign
Claire’s Meyer lemon tart is hands down the BEST lemon desert I’ve ever tasted!And it’s foolproof; it tastes like it was made by a top notch pastry chef every time I make it.
This was my first time making lemon curd and I will say Claire’s method was a success! Ingredients were very straight forward. The directions were not greatly technical. I’m excited to eat the bars after cooling completely!
She was delivering the add copy with zero energy and the she said the words mac and cheese and I watched real time as the light of day entered her heart
A little insurance for putting a frozen ceramic pan in a hot oven is to put it on a room temperature baking sheet. I’ve been doing this for years with my craft fair pottery pie pans - so far, it works! Good, tart, lemon bars are one of the best things in the world! Thank you, Claire!
"I'm just brushing a little melted butter to prevent sticking, and it gives something for the parchment to stick to" I love that. xD These are really goooood.
I made lemon bars for the very first time during the holidays 2021. They were a big hit. I followed a recipe from Preppy Kitchen. I wasn’t pleased with my shortbread, it was a tad too hard, so I’m looking for another recipe to follow. I bought Dessert Person and can’t wait to try more of Claire’s recipes. 💚
Having a newborn at home found this recipe quick to make but was still rushing to make it while the baby was sleeping. So, made the shortbread and baked it, and then went straight to making curd. Was so happy that shortbread baked just slightly before my curd was cooked. Grabbed a mesh strainer, poured curd on the shortbread, shoot to to owen and did a little happy dance because I made it all before baby woke up! Adored the baking through the owen glass for a while, happily turned around and there it goes - butter that was suppose to go into curd was smiling at me from the table 😮😂 So yeah…I found the final result a bit too eggy for my liking 😂 maybe will try again. And will put that butter into curd this time…
I have been wanting to make these for days now and just got all the ingredients and I literally had a nightmare like this last night 😂😂😂 cuz “ of course I would “😅
i decided to do this recipe for christmas instead of the key lime pie that we do almost every year. it's very tangy and strong, but we all love it! probably this will be a regular recipe on festive holidays here 🥰
I literally had to adapt the lime mint bars from Dessert Person to just lemon yesterday 😩 and now you give is this. Always in my brain with you're recipes. To be entirely fair. The adaption went swimmingly and I added raspberries. So they were delish.
i’m making these with raspberry as well 🥰 i was thinking of adding crushed freeze dried raspberries to the powdered sugar on top! so excited to try them
I look forward to trying this recipe. You are so right about the average recipe being too sweet! From good bakeries, these bars can be a pretty sophisticated tasting dessert, and that's the taste I'm craving! thank you!
I'm so ready to make this recipe! My brother doesn't really like sweets and lemon bars is one of the few desserts he will eat. I tried making them from scratch before and it didn't go well. Hoping this recipe doesn't fail me!!!
So glad you included these-and at the perfect time! The only thing my husband wants for his birthday next month is a batch of lemon bars 😂 these look divine!
Hi Claire! My mom loooves lemon bars so I'm definitely making this recupe for Christmas! Sorry if this has been ask/answered in an earlier videos, but when would you choose a porcelain pan over a metal one?
It's easier to use that microplane against the lemon, like a bow on a violin. It gets it all off in one pass and you can see what you're doing without turning the lemon over and looking. All the zest piles up and the curved edges keep it contained while you go.
I make a very similar version (without so many eggs) but I do one major change. After the shortbread crust comes out of the oven I put a coating of seedless raspberry jam and put it back in the oven for 5 minutes. Excellent recipe, thank you. #LemonBars
I just made a cranberry with lemon zest sauce as the bottom layer. It looks good, gonna see how it tastes with Claire's lemon curd filling tomorrow morning.
The 4 best moments of my life from least to greatest: 4. Graduating college. 3. Meeting my wife. 2. Birth of our daughter. 1. Separating that 9th egg yolk.
This I possibly might have the aptitude to actually pull off!! Please keep going enjoying the loving art of cuisine and showing us a way to to find our journey to enhance our everyday lives/taste- buds and creating nourishing art. Thank you!! 🎨🖌🧑🏽🍳🐱🐈⬛✨
2:00 great editing idea to have the caption or speech bubble interact with the hand gesture. it's an accurate visualization of paralanguage comprehension.
14:58 White sause (bechamel) readiness indicator, which is what makes this curd a mother curd similar to how bechamel is a mother (meaning "base") sauce to other sauces.
If you (debutant bakers) are afraid of the heat for the lemon curd; you can put the mixture in a ball and cocked it "bain marie". The temperature is perfect for the sabayon's texture and you can't waiste the prep'.
made these yesterday and they're delicious I also tried to use some of the leftover egg whites to make a meringue topping instead of powdered sugar, but it didn't work out; maybe someone can explain where I went wrong? I was partly basing the recipe on Claire's Swiss meringue recipe from the buttercream episode, partly on the meringue cookie episode, and partly on Stella Parks's Swiss meringue recipe. I did 3 egg whites, 3/4 cup granulated sugar, 1/2 tsp lemon juice (in the buttercream episode, Claire emphasizes the acidity of cream of tartar, which I didn't have, and in the cookie episode, she uses vinegar, so I figured the acidity is the important part, and of course I had plenty of lemon juice while making this recipe, so I thought it could work), and a pinch of salt. heated all that to 170 on a double boiler (Claire said 160, Stella said 175, so sort of split the difference), then whisked (by hand, I don't have any kind of electric mixer) as hard as I could for like 15-20 minutes. It ended up the consistency of like jarred marshmallow fluff about halfway through, and then stopped. seemed like it was almost at soft peaks, but just wouldn't get there. I know I messed up somehow, but just can't figure out where specifically.
You either added your sugar and juice too early and too fast, or you got a bit of yolks in your whites. Even a small speck or droplet of yolks will prevent the whites from forming hard peaks. But since you got soft peaks I think you added your sugar and juice too early and too much too fast.
Making these right now for thanksgiving tomorrow. Looking forward to them so much. The custard tastes so good so I can't wait for these to be done. I definitely need to invest in a better juicer though. I was using a hand press and I damn near bent the thing in half trying to get all the lemon out. Time for an upgrade
I may try to incorporate this curd recipe with my own recipe for lemon bars (based on one from David Lebovitz) which I love. I know when I'm going to make the lemon bars, so I blitz the zest with the sugar a day or so before making and use the lemon flesh. Makes for a very lemony lemon bar. I will definitely use the tip to use parchment paper in lieu of aluminum foil though (thanks!). Love the channel and the cookbooks. Claire's chocolate chip cookie recipe is now the only one I use.
Good Morning! What are you baking for the holiday season?
This, and your fruitcake (the one over at NYT cooking, go watch that people.) And I'm not a great baker, the gf is but this old lass is grateful for you helping me becoming a better one).
Christmas cookies… like vanilla crescents and nougat cookies 😋
Chocolate ganache and salted caramel tart dusted with icing sugar.
Christmas is on Summer here so I actually plan on making things from the chilled & frozen desserts chapter. The tiramisu icebox cake is high on my list, as is the mango-yogurt mousse.
Lemoncurd cheesecake!!
can we get a mini series called Claire in Paris where we follow Claire around Paris and she shows us what she eats and how to make it at home. everyone in favor say aye
AYE
claire in nyc would be better probably
@@GatorAidMedical true
Aye
this but honestly anywhere. would be fun to mix up the format a bit
Metric measurements below, since I couldn’t find them in the comments :)
8x8 inch pan is about 20x20 cm
- [ ] 156 gr flour
- [ ] 39 gr powdered sugar
- [ ] 1/2 teaspoon salt
- [ ] 142 gr butter
- [ ] 300 gr granulated sugar
- [ ] 3 large eggs, cold
- [ ] 9 egg yolks
- [ ] 360 gr/ml lemon juice
- [ ] 2 table spoons of freshly grated lemon zest
- [ ] Pinch of salt
- [ ] 113,4 gr butter
crazy how im going to make this now that someone else has done the maths and i can just scale everything out instead of using a stupid ass cup with lines :D
you're an angel
Bake shortbread base at 180°C for 25-30 min, curd at 160°C for 20-25 min
Damn I already made it and calculated the stuff on the fly, you're far better person than I am! Ihope your lemon bars were as good as mine :)
I second what samfrodo said: you are an angel
Honestly, so many things started to make sense with cooking after Claire's videos. I don't know what it is, maybe how detailed the explanations of the processes are, but I have been feeling so much more confident in baking. I have not failed a single recipe after following Claire's videos.
She feels like a modern-day Julia Child. Explains everything in detail and is incredibly realistic and personable
INFJesus
I love how these videos manage to be so aesthetically pleasing and at the same time the recipes are straightforward to follow along with. Thank you Claire!
There was a time in my life that I loved watching Claire stress the F)*& out, but now that I am older, I like just chilling with her making lemon bars.
In the beginning I loved her chaos, but as an adult, I love her chill.
My (almost) 2-year-old son and I watch Claire's videos together every Thursday. He loves baking and especially stand mixers. We're definitely missing Claire's stand mixer.
wow hes got refined taste i see
I successfully made these lemon squares for a dinner party and ,thanks to this video and my Dessert Person book, everyone LOVED them! I appreciated the detailed, accessible instructions. It was a multi step recipe but worth every minute. I will definitely make this yummy dessert again. Thank you, Claire!
Claire and Vinny the addiction we all need. Lemon bars the sunshine on my rainy day.
Vinny keeps adding his personal touch, loved the polar bear
@@chadfife3265 That was the Editor, Hal McFall!
One of my irrational pet peaves is when cooking shows skip a proofing or marinating or chilling process etc in the video and just whip out a pre-prepared second dish that's further along so even though I know it's more of a production effort, I love that you came back the next day!!
So I made this! I am recovering from knee surgery and although it was little too intense for me alone while in recovery, my partner was happy to help. It was amazing, and easy to follow. It really made me find a new love for lemon bars and I will definitely make again.
Lemon bars are highly underrated. Sweet, tart, fresh, smooth, crunchy, buttery… they literally have it all
cannot put into words the comfort that these videos bring me. thanks claire :,)
I'm so happy that your channel exists. You re-affirm all my training but teach me a lot of new techniques and rationale.
Bless you and yours Claire!❤
Thanks to Claire, I’ve been making a new dessert each week from the new book! I watched the videos for years, and finally get to taste some of the goodies!
Good for you love! Enjoy ♡
Great recipe! I made this yesterday and had a few notes: if you don't want the bars to be too sour reduce the juice by at least half a cup! I did this and the bars were still pretty sour. Also, you don't need a dozen eggs. I did one whole egg and six yolks (i think you could even do 5) and they set very well.
Just made these too. There’s not enough powered sugar to make these less tart 😢
@@tigerfox68 A lemon curd is supposed to be tart it's LEMON curd not lemon candy curd
@@michealpersicko9531 Sweet lemons are a thing in more than just candy, genius; this is a _dessert_ 🙄 How abt you stop minding other people's business and start minding your own.
I did 1 egg 5 yolks (unplanned, I just broke a yolk) and they turned out sort of like mixed up jello, it set nicely and the sides hold their shape but still, not so firm, still very good
L@@michealpersicko9531
Claire you are a household staple in my family ❤️. Yesterday I was lounging with my sister and we both realized we were both watching this video on our phones. Our mom bought us your cookbook last month to prepare for Christmas 😅. Been practicing and trying out some recipies ever since. ❤
Okay so i turned on the new Netflix show Snack vs. Chef and unless Claire tells us that she was approached and passed up this show I am so mad. She would have been a perfect judge! Its literally what she made famous on YT and she is uniquely qualified to judge and explain where contestants went right and wrong.
I made those for Xmas dinner and they were great. I substituted gluten free flour for the crust because of some intolerance in the party and they still turned out fantastic. The lemon curd is tart and delicious. Highly recommended. Thank you, Claire.
I am so excited for this video! My dad's birthday is this Saturday and tomorrow (Friday) i will be making lemon bars for him as I do every year. Now I'm going to use Claire's recipe! Thank you universe! What a sign
Claire got me obsessed with lemon desserts thanks to her Meyer lemon tart so I’m SO excited to make these
Hope you enjoy!
Claire’s Meyer lemon tart is hands down the BEST lemon desert I’ve ever tasted!And it’s foolproof; it tastes like it was made by a top notch pastry chef every time I make it.
I would love to see your take on a Canadian classic dessert! Nanaimo Bars! They are so delicious and I think you could do wonders with them!
This was my first time making lemon curd and I will say Claire’s method was a success! Ingredients were very straight forward. The directions were not greatly technical. I’m excited to eat the bars after cooling completely!
She was delivering the add copy with zero energy and the she said the words mac and cheese and I watched real time as the light of day entered her heart
Let us be grateful to people who make us happy; they are the charming gardeners who make our souls blossom.
I’ve been looking everywhere for a lemon bar recipe! Thank you!!❤
A little insurance for putting a frozen ceramic pan in a hot oven is to put it on a room temperature baking sheet. I’ve been doing this for years with my craft fair pottery pie pans - so far, it works! Good, tart, lemon bars are one of the best things in the world! Thank you, Claire!
Claire's are the only videos I watch at 1.0 speed. They're so comforting 😅🥰
I LOVE this channel😭😭😭Claire is an amazing teacher, and I love the chemistry involved!
The editing is always so spot on and this looks so delicious!
"I'm just brushing a little melted butter to prevent sticking, and it gives something for the parchment to stick to" I love that. xD These are really goooood.
I made lemon bars for the very first time during the holidays 2021. They were a big hit. I followed a recipe from Preppy Kitchen. I wasn’t pleased with my shortbread, it was a tad too hard, so I’m looking for another recipe to follow. I bought Dessert Person and can’t wait to try more of Claire’s recipes. 💚
Did you end up making this recipe? I would love to know how it went! 🫶🏻
Having a newborn at home found this recipe quick to make but was still rushing to make it while the baby was sleeping. So, made the shortbread and baked it, and then went straight to making curd. Was so happy that shortbread baked just slightly before my curd was cooked. Grabbed a mesh strainer, poured curd on the shortbread, shoot to to owen and did a little happy dance because I made it all before baby woke up! Adored the baking through the owen glass for a while, happily turned around and there it goes - butter that was suppose to go into curd was smiling at me from the table 😮😂
So yeah…I found the final result a bit too eggy for my liking 😂 maybe will try again. And will put that butter into curd this time…
I have been wanting to make these for days now and just got all the ingredients and I literally had a nightmare like this last night 😂😂😂 cuz “ of course I would “😅
Lemon bars are life! Love the use of a custard instead of a curd.
And this is why I bought myself both books for Christmas, to make Harris' trip for lemons worth it.
Such a wonderful surprise it brightens my day every time there’s a new video! Thank you for being creative and sharing all that you do ❤
i decided to do this recipe for christmas instead of the key lime pie that we do almost every year. it's very tangy and strong, but we all love it! probably this will be a regular recipe on festive holidays here 🥰
I literally had to adapt the lime mint bars from Dessert Person to just lemon yesterday 😩 and now you give is this. Always in my brain with you're recipes.
To be entirely fair. The adaption went swimmingly and I added raspberries. So they were delish.
i’m making these with raspberry as well 🥰 i was thinking of adding crushed freeze dried raspberries to the powdered sugar on top! so excited to try them
@Madelyn Nguyen that is a great idea to add color to otherwise boring powder sugar. I ❤ it.
I love anything lemon ! These look divine! Thank you! ❤🍋
You’re the cutest. I’m very glad UA-cam recommended this video. The way you care to explain the details is pretty nice. Thank you!
Last holiday season I made the mint lime bars, so am lookin' forward to making these this year! Thanks Claire, ftw!
Love a lemon dessert, especially in the winter, wonderful idea!
Claire! I haven't watched in years and I loved this video so much. I love how informative and doable this was. I felt like I was watching Good Eats!
LOVE lemon bars. Im always surprised that aren't brownie level popular. They are really easy & taste great
I look forward to trying this recipe. You are so right about the average recipe being too sweet! From good bakeries, these bars can be a pretty sophisticated tasting dessert, and that's the taste I'm craving! thank you!
mine are chilling in the fridge right now, thank you claire, i don't think i've ever made something so pretty
I'm so ready to make this recipe! My brother doesn't really like sweets and lemon bars is one of the few desserts he will eat. I tried making them from scratch before and it didn't go well. Hoping this recipe doesn't fail me!!!
Massaging the zest is the ultimate treat for lemon lovers 🍋♥
So glad you included these-and at the perfect time! The only thing my husband wants for his birthday next month is a batch of lemon bars 😂 these look divine!
Great explanations and camera shots of how to judge doing things correctly!
I made your mint lime bars last weekend, using bergamot instead of lime and lemon. Amazing! Love your recipes so much!
WAIT. Where is the part where she becomes increasingly overwhelmed? This is too wholesome.
made these last sunday and they were amazing and sweet. If I made this again i might try cutting the sugar in the curd a bit
Hi Claire! My mom loooves lemon bars so I'm definitely making this recupe for Christmas! Sorry if this has been ask/answered in an earlier videos, but when would you choose a porcelain pan over a metal one?
It's easier to use that microplane against the lemon, like a bow on a violin. It gets it all off in one pass and you can see what you're doing without turning the lemon over and looking. All the zest piles up and the curved edges keep it contained while you go.
Oh man, I'm so glad I found you've carried on since watching you with Bon Apetit.
Your videos were always my favourite!
Made these last night, 11/10 super tangy, tart, and sweet all at once
one thing is amazing recipe, another is freaking production, u doing Hollywood or what, amazing ...
oh im so excited to make these my friends and family will LOVE them! they look so amazing thank you Claire
I make a very similar version (without so many eggs) but I do one major change. After the shortbread crust comes out of the oven I put a coating of seedless raspberry jam and put it back in the oven for 5 minutes. Excellent recipe, thank you. #LemonBars
I just made a cranberry with lemon zest sauce as the bottom layer. It looks good, gonna see how it tastes with Claire's lemon curd filling tomorrow morning.
Vinny, the cat being on the counter with the food is conflict enough for me. Thanks lol
I made this recipe for thanksgiving and am making it again for Christmas. They are way too tasty. Great video.
The 4 best moments of my life from least to greatest:
4. Graduating college.
3. Meeting my wife.
2. Birth of our daughter.
1. Separating that 9th egg yolk.
If we had no winter, the spring would not be so pleasant; if we did not sometimes taste of adversity, prosperity would not be so welcome.
Here for the "I already know this bowl is too small but I'm going with it" energy
Finally I love lemon bars!!
This I possibly might have the aptitude to actually pull off!!
Please keep going enjoying the loving art of cuisine and showing us a way to to find our journey to enhance our everyday lives/taste-
buds and creating nourishing art.
Thank you!! 🎨🖌🧑🏽🍳🐱🐈⬛✨
I always like my lemon bars with a little crispy char, and these look amazing. Love this recipe.
Mmm ❤ Nothing more refreshing than the smell of lemon. This is a nice recipe. We don’t make a lot of bars at home but will certainly have to try ❤
I love lemon bars. My grandma used to make them, but those days are over. I wish I had that recipe, but I will try this one to see if it is similar.
2:00 great editing idea to have the caption or speech bubble interact with the hand gesture. it's an accurate visualization of paralanguage comprehension.
love love love tart desserts so thank you for this one
Can you please start adding gram measurements in your recipes? It is much easier to calculate a smaller or larger batch
when you said "really sour lemon filling", my whole mouth salivated intensely XD. Thank you for that haha
You totally sold me on the baking dish. Code only works if it's lowercase.
Holy cow you have a youtube channel??? I had no idea. I'm SO glad you're out of the clutches of BA and making the money you deserve to make!
Thank you Queen Claire! These sound fantastic. They’ll have to wait until after cookie baking season is over. I have lots of tins I need to fill!
Congrats on the New York Magazine cover! So cool seeing you there!
i have just baked and tasted this and everyone loved it. Measurements are perfect even though i made half.
The cleanest, best slices give the cleanest, best pleasure.
I know this is all parasocial and stuff but I would die for Claire Saffitz. What an Icon
More eggs for a clean cut? I'm sold on that idea
14:58 White sause (bechamel) readiness indicator, which is what makes this curd a mother curd similar to how bechamel is a mother (meaning "base") sauce to other sauces.
if youtube had a wrapped you would be my top artist of the year every year
I absolutely love the
Verdict: MMMM!!!
Lol 😂
How am I just now finding out you have your own channel? I've had a dessert sized hole in my video watching for far too long. Glad I found you again!
Can't wait to make these!! That bakeware from Made In is gorgeous!!
lemon squares are my fave holiday baked goods, I have to make these!
I opened youtube coming to watch something on your channel only to find out theres a new recipe??? Of my fave dessert??! Whew!!
If you (debutant bakers) are afraid of the heat for the lemon curd; you can put the mixture in a ball and cocked it "bain marie". The temperature is perfect for the sabayon's texture and you can't waiste the prep'.
VINNYYYYYY!!! Well, Vinny's arm at least. I'll settle for anything Vinny & Claire (in a professional way, ofcourse) Love their dynamic.
First comment! I love you Claire! These cooking videos are the highlight of my week and I love all I learn from them!
felix was making a parmigiana in the back 🥰
made these yesterday and they're delicious
I also tried to use some of the leftover egg whites to make a meringue topping instead of powdered sugar, but it didn't work out; maybe someone can explain where I went wrong? I was partly basing the recipe on Claire's Swiss meringue recipe from the buttercream episode, partly on the meringue cookie episode, and partly on Stella Parks's Swiss meringue recipe. I did 3 egg whites, 3/4 cup granulated sugar, 1/2 tsp lemon juice (in the buttercream episode, Claire emphasizes the acidity of cream of tartar, which I didn't have, and in the cookie episode, she uses vinegar, so I figured the acidity is the important part, and of course I had plenty of lemon juice while making this recipe, so I thought it could work), and a pinch of salt. heated all that to 170 on a double boiler (Claire said 160, Stella said 175, so sort of split the difference), then whisked (by hand, I don't have any kind of electric mixer) as hard as I could for like 15-20 minutes. It ended up the consistency of like jarred marshmallow fluff about halfway through, and then stopped. seemed like it was almost at soft peaks, but just wouldn't get there. I know I messed up somehow, but just can't figure out where specifically.
You either added your sugar and juice too early and too fast, or you got a bit of yolks in your whites. Even a small speck or droplet of yolks will prevent the whites from forming hard peaks. But since you got soft peaks I think you added your sugar and juice too early and too much too fast.
First time watching you....and I am in LOVE!❤ can't wait to try this for my family 🎉🎉🎉🎉
Making these right now for thanksgiving tomorrow. Looking forward to them so much. The custard tastes so good so I can't wait for these to be done. I definitely need to invest in a better juicer though. I was using a hand press and I damn near bent the thing in half trying to get all the lemon out. Time for an upgrade
I may try to incorporate this curd recipe with my own recipe for lemon bars (based on one from David Lebovitz) which I love. I know when I'm going to make the lemon bars, so I blitz the zest with the sugar a day or so before making and use the lemon flesh. Makes for a very lemony lemon bar. I will definitely use the tip to use parchment paper in lieu of aluminum foil though (thanks!). Love the channel and the cookbooks. Claire's chocolate chip cookie recipe is now the only one I use.
i'm droooling! i love this so muchhh
That looks delicious & every bit perfect!!! I deserve to bake me one! Thank you Claire for the tips! ❤
me too pucker bring it on! Love this lemon bar recipe. Making these for sure...🍋🍋🍋🍋🍋🍋🍋🍋