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.
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.
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!
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!
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!
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.
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.
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!!
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
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.
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!
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. ❤
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
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. 💚
Lol, that white mustache on the cat is everything! I like that you squish your sugar and zest to release the oils. I saw one YT guy put his in a blender for that soft canary yellow fluff.
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
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?
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 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
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 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.
Lovely recipe, I love how you explain every step and the reason for it. They look amazingly delicious! Must make these for our next family get together. Can you tell Me … the stripey dress or top you had on when you cut the bars, where did you get it from it’s really quite pretty. I have just ordered your 2 Cookbooks from Amazon Australia Dessert Person and What’s For Dessert … can’t wait to get them! I hope the recipe for a lemon Bars is in the Dessert Person cookbook.
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!
"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 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!
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
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 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.
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.
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.
I'd like to use this method to make lime bars; the technique looks slightly different than your minty lime bar method (no cornstarch, different egg proportion, no tempering). Would you suggest any notable modifications to make this a lime forward recipe?
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!!!
Xan you make a recipe that combines white chocolate and lemon but in a tart form. I had the same pastry back in the UK where it was a whitel chocolate ganach on top of lemon curd in a small individual tarte and its just the best combo I've ever had but cannot find a nice recipe for it
What should you do if by 22 minutes in the oven, the filling hasn't set yet. I tried leaving it in longer, but the sides of the filling are darkening in a way that I don't see yours doing! Any suggestions? Thanks!
Awesome video! Really clear process the way you put this together. I have a possibly silly question: would it work to use limes instead of lemons (in the same total juice and vest volumes)? Actually, does ruby read grapefruit curd work? That might be a stretch... As a follow up completely unrelated random question, does candied lime peel generally work as well as other candied citrus peels? I know I've had candied grapefruit and of course orange that I've really liked. Again, wonderful video! 👍
Made these last night! Very tasty, but suuuuuper tart and the ratio of lemon to shortbread was a bit off for me. Next time I try them I'll double the shortbread and have a thinner layer of lemon curd
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!! 🎨🖌🧑🏽🍳🐱🐈⬛✨
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.
i'm so excited to try making these! lemon bars are my favorite but i rarely can get them anywhere that makes them tart enough, i like my jaw to pucker!!
2 quick questions: I've been getting my eggs from a local farmer recently, & the yolks are MASSIVE compared to store-bought. Do I need to adjust the recipe for that? Does this work for Lime Bars? I like limes more than lemons, but have never had a lime bar... Thanks, & keep up the awesome videos!!!
honestly having made lemon custard in a huge amount with just 3 large eggs (no yolks) before, her egg amount is a bit overly heavy for most people. it should be fine to half it and it still set. i'm personally going to try 4 whole eggs and 2 yolks (i want fairly deep filling lol, so i will be making more filling)
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
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.
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!
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!
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 ♡
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.
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.
Lemon bars are highly underrated. Sweet, tart, fresh, smooth, crunchy, buttery… they literally have it all
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!
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!!
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
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.
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!
I’ve been looking everywhere for a lemon bar recipe! Thank you!!❤
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. ❤
LOVE lemon bars. Im always surprised that aren't brownie level popular. They are really easy & taste great
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!
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
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! 🫶🏻
Lemon bars are life! Love the use of a custard instead of a curd.
Lol, that white mustache on the cat is everything! I like that you squish your sugar and zest to release the oils. I saw one YT guy put his in a blender for that soft canary yellow fluff.
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
Last holiday season I made the mint lime bars, so am lookin' forward to making these this year! Thanks Claire, ftw!
You’re the cutest. I’m very glad TH-cam recommended this video. The way you care to explain the details is pretty nice. Thank you!
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?
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.
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 🥰
Oh man, I'm so glad I found you've carried on since watching you with Bon Apetit.
Your videos were always my favourite!
Great explanations and camera shots of how to judge doing things correctly!
And this is why I bought myself both books for Christmas, to make Harris' trip for lemons worth it.
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 made this recipe for thanksgiving and am making it again for Christmas. They are way too tasty. Great video.
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!
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
I made your mint lime bars last weekend, using bergamot instead of lime and lemon. Amazing! Love your recipes so much!
Love a lemon dessert, especially in the winter, wonderful idea!
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.
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!
Made these last night, 11/10 super tangy, tart, and sweet all at once
I love anything lemon ! These look divine! Thank you! ❤🍋
Lovely recipe, I love how you explain every step and the reason for it. They look amazingly delicious! Must make these for our next family get together. Can you tell Me … the stripey dress or top you had on when you cut the bars, where did you get it from it’s really quite pretty. I have just ordered your 2 Cookbooks from Amazon Australia Dessert Person and What’s For Dessert … can’t wait to get them! I hope the recipe for a lemon Bars is in the Dessert Person cookbook.
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!
"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 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 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.
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
Massaging the zest is the ultimate treat for lemon lovers 🍋♥
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 “😅
one thing is amazing recipe, another is freaking production, u doing Hollywood or what, amazing ...
i have just baked and tasted this and everyone loved it. Measurements are perfect even though i made half.
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.
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.
Hi Claire! Could you use this custard base for a lemon meringue pie?
I feel like you could absolutely -- it'll set in the right way.
I appreciate, very much, the way you explain and demonstrate everything.
Also, the tools/appliances used, most of us already have.
Thank you! 🥹💗
How much butter goes into the curd? I may have added too much, but the measurements were on the video for that step. Thanks!
I always like my lemon bars with a little crispy char, and these look amazing. Love this recipe.
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.
I'd like to use this method to make lime bars; the technique looks slightly different than your minty lime bar method (no cornstarch, different egg proportion, no tempering). Would you suggest any notable modifications to make this a lime forward recipe?
I wonder about this for oranges or yuzu too!
You totally sold me on the baking dish. Code only works if it's lowercase.
That looks delicious & every bit perfect!!! I deserve to bake me one! Thank you Claire for the tips! ❤
Congrats on the New York Magazine cover! So cool seeing you there!
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!!!
Xan you make a recipe that combines white chocolate and lemon but in a tart form. I had the same pastry back in the UK where it was a whitel chocolate ganach on top of lemon curd in a small individual tarte and its just the best combo I've ever had but cannot find a nice recipe for it
oh im so excited to make these my friends and family will LOVE them! they look so amazing thank you Claire
First time watching you....and I am in LOVE!❤ can't wait to try this for my family 🎉🎉🎉🎉
Vinny, the cat being on the counter with the food is conflict enough for me. Thanks lol
What should you do if by 22 minutes in the oven, the filling hasn't set yet. I tried leaving it in longer, but the sides of the filling are darkening in a way that I don't see yours doing! Any suggestions? Thanks!
That looks GOOOOOD!!! Can you suggest an egg replacement for the lemon bars?
Awesome video! Really clear process the way you put this together. I have a possibly silly question: would it work to use limes instead of lemons (in the same total juice and vest volumes)? Actually, does ruby read grapefruit curd work? That might be a stretch... As a follow up completely unrelated random question, does candied lime peel generally work as well as other candied citrus peels? I know I've had candied grapefruit and of course orange that I've really liked. Again, wonderful video! 👍
First comment! I love you Claire! These cooking videos are the highlight of my week and I love all I learn from them!
about the baking, can we start to specify, is it fan? or traditional> or both? and how to adjust if i dont have oven similar to what u have?
lemon squares are my fave holiday baked goods, I have to make these!
I have always wanted to try and do a mostly lime version of a lemon bar. Maybe it is time to try
She has a lime bar recipe in Dessert Person ☺️
Curious to try that fraisage technique!
Right!? Total game changer
Finally I love lemon bars!!
Made these last night! Very tasty, but suuuuuper tart and the ratio of lemon to shortbread was a bit off for me. Next time I try them I'll double the shortbread and have a thinner layer of lemon curd
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 opened youtube coming to watch something on your channel only to find out theres a new recipe??? Of my fave dessert??! Whew!!
Does the powdered sugar in the crust make it more soft compared to using granulated?
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.
when you said "really sour lemon filling", my whole mouth salivated intensely XD. Thank you for that haha
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!
love love love tart desserts so thank you for this one
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'm so excited to try making these! lemon bars are my favorite but i rarely can get them anywhere that makes them tart enough, i like my jaw to pucker!!
Hey Claire!
Would this recipe work with oranges?
I love Claire for these videos thank you! Lemon curd is my favorite
This looks so good! What is the active time making this?
2 quick questions:
I've been getting my eggs from a local farmer recently, & the yolks are MASSIVE compared to store-bought. Do I need to adjust the recipe for that?
Does this work for Lime Bars? I like limes more than lemons, but have never had a lime bar...
Thanks, & keep up the awesome videos!!!
honestly having made lemon custard in a huge amount with just 3 large eggs (no yolks) before, her egg amount is a bit overly heavy for most people. it should be fine to half it and it still set. i'm personally going to try 4 whole eggs and 2 yolks (i want fairly deep filling lol, so i will be making more filling)
Could I bake the shortbread base and make the curd ahead of time and not assemble them (like a day early). Then assembly and bake the next day?