In the depths of a Maine winter, we were craving some brightness in our lives, and Claire Saffitz’s Meyer Lemon Tart was the perfect solution!
The method for constructing the crust was new to me: you start by rolling out strips of dough, pressing them around the perimeter of the pan to form the sides, then pressing the bottom crust firmly into place. Apparently, I didn’t press them together firmly enough, because the sides broke off as soon as the slices were cut and removed from the pan!
After par-baking, the crust gets a thin layer of raspberry jam, followed by a silky Meyer lemon curd infused with lemon zest and a lush addition of Greek yogurt. Once baked and chilled, it’s ready to slice and serve!
The crisp, buttery crust, sweet jam, and tart lemon curd were delicious enough to snap us right out of our February winter slump!
Book: Dessert Person, page 104
Rating: 5/5
How Easy Is That: Intermediate
Store-Bought Is Fine: whole-milk Greek yogurt
Pricey Ingredients: —
Hard-to-find: Meyer lemons
Recipe on YouTube.com
