Sally, your presence is soothing for eyes 😍 not to mention your recipes are super tasty as well. Jemma took a good decision to give you chance more on her channel. Thank you Jemma ❤️
This recipe couldn't have arrived at a better time!!! My friend told me 2 weeks ago she'd like a lemon tart for her birthday. I knew I had to use this recipe for it. Made this yesterday and it turned out absolutely divine!!!! She loved it! Thank you Sally! ☀️ You're a ray of sunshine!!
Like always like the vibe Sally gives on this channel her enthusiasm for baking is such a great example. I haven't baked for a while so I just watch and baking will come back again. It must tast so delicious!
When sally says trust me. I honestly don’t want to put my trust in someone as much as I do sally. 🥺🥺. So proud how amazing you’ve been over lockdown xx
I appreciate your actually saying fan assisted in the recipe..... it is not always clear. I have made numerous recipes of CJ this past year. Thank you.
Thank you so much Sally! Excellent job (as always) showing how to make this beautiful bake. As you mentioned, could you please at some point also demonstrate how to make the Lemon Meringue Pie as well? Thanks Sally!
From one Sally to another !!…. Oh my goodness that will be made this weekend…. We’re celebrating our 18th Wedding Anniversary on Sunday so it will be a lovely surprise for my husband…!!🍋🍋🍋🍋
OMG I MADE LEMON TART (THIS STYLE) SOO MANY TIMES. I LOVE IT AND ITS SOOOOOOOOO GOOD. AND REALLY EASY Oh, and little tip: freeze the shell for a while, like 15min or so. Bc then it will shrink even less And i dont do overhang, i just do it as high as the form/few mm over. Then just freeze and it will be high enough More: i use mascarpone (or the very very thick double cream), and mix in blender, with zest and all, then let that rest a bit '=> strain (to get zest etc out) and put that in. Perfect
I don't have a tart pan but I do have a 9in springform pan. Have you ever made a tart using one before? I have everything to make this except the tin. Would love to give it a go....
@@tammiemartinez6485 hm... I always made it in a tart pan but yes. I think springform will work as well Just remember to butter and flour (or use baking paper) on the edges so it won’t stick
Hi, brand new subscriber but have been watching for ages. I made this lemon tart and it was fabulous. There is a but here, why did mine crack so badly when it cooled. Thanks Keith
Hi Sally I'm going try this beautiful looking tart as a trial as a dessert for my daughter's wedding very soon..I have 10inch tin could you be able to tell me the quantities that would be great thank you if possible. 🙂👍
I baked this last night. I had no issue with the crust as some others did. Instead, I found that the filling wasn't totally set after 30 mins of baking. The flavor was very lemony tart. I didn't like it much until I cooled it and ate it the next day. Perhaps the filling flavors need to cool to settle and taste less strikingly tart. I liked the crust a lot. The filling is too tart, not creamy, lemony sweet as I thought it would be. Thanks for posting this recipe. It was easy and fun to try.
Hi Sally and all in the comentary. I baked this and everyone loved it! Despite the fact that i mistakenly poured whole wheat flour into the mixture. However once i took the dish out the oven, my tart started to crack and cracks got wider as it cooled down. What are your suggestions to keep the tart all smooth and flat even when its ice cold?
YES... on the lemon meringue... btw Dutch Baby pancakes are a Sunday morning staple in our home! Served warm with loads of local maple syrup and a dusting of icing sugar 🤤 yum
this was the most delicious thing i’ve ever made! i am a lemon tart fanatic but this was my first time making one and it was so easy and super delicious! i am on a tart craze now and have hunted down mini tart tins to practise with. the lemon filling ended up having cracks throughout it after it was baked, what would have caused this? over baking it? either way, me, my friends and family enjoyed every last bite of it. i can’t wait to make it again! thanks for this recipe Sally 😍 xx
Sally, What a delight I received to see you teach this recipe. (I'm finally able to spend more time at home and bake. I'm new to tart making so ... how did you got that tart so perfectly out of the pan?
That looks luscious! I’m adding it to my list of things to make after I move and have a better kitchen. There’s no way my current oven can manage 150° without going out.
Hi Sally this recipe looks amazing! I did try making it earlier today and after a few hours in the fridge I was unable to role the pastry as it was cracking and crumbling. I followed the recipe to a T, should I have added more water perhaps?
Multiple people in the comments, including me had said the same. There has to be a mistake in the recipe, the dough is impossible and does not taste good. I put it in a pan, with great difficulty, it looked awful, and baked it just to see and it was gross.
I have been looking for a lemon tart with slices of lemon on the top. Are the lemon slices candied or dried? Are they covered with a clear glaze? Do you have something like that in your repertoire?
This recipe was absolutely delicious- in fact it was so delicious that I made another one 2 days later ready for when the first one had gone with the leftover pastry and custard (I got the wrong size tin...whoops!) However both times my custard cracked and I wonder if it's because I cooked the filling for slightly longer than 25 mins as it still looked very wobbly after 25 minutes. I'm going to give this a go and see how cooking it for exactly 25 mins go- fingers crossed it won't crack!
Hello Sally, Was your tart crust completely cooled when you trimmed the edge? Thank you! It's a beautiful tart, and a great tip for making a professional looking edge.
I have just taken my tart out of the oven 20 mins ago, and it has now cracked through the centre. I checked after 25 mins, and it was still VERY ripply - so I left in for 5 more mins until set with a slight jiggle in the centre.. I think this is overbaked due to the crack, so I'd take it out whilst it's still quite a bit wobbly! Or crack the door open and turn the oven off to cool for 10 mins after 25 mins.. I can't comment on the pastry as I used Claire Saffitz pastry from her Meyer Lemon tart (I would do 20% extra pastry though, as i felt like i almost didn't have enough for my 9inch 3cm high tart tin). I wanted to use this filling instead of Claire's as I didn't have greek yoghurt to hand It would have been beneficial to show the tart as it was coming out the oven too see the amount of jiggle it should have. Also Sally doesn't state whether she completely cools the crust before adding the filling.- this would be good to know.
Sally, a little trick for the lemons. After zesting and cutting in half, Put them in the microwave for 10 to 15 seconds and they will soften and the juice will flow so freely you'll be surprised!
The only dessert that's as sunny as Sally's personality xox
OH YOU! xxx
@@mindfulbaking please make a creme Brûlée tart 😃
Sally just seems like she can be literally anybody's best friend
I agree... watching her feels like i’ve known her forever! 🥰
You guys are too cute xx
@@mindfulbaking thanks for being a sunshine in TH-cam world! I am your biggest fan in California 🥰
@@mindfulbaking I shall be visiting C&D in the future so you better be there for another five years at least 🥳🥳
Yes we definitely need the lemon meringue pie 🥧🍋 it's my fave, I always have one for my birthday instead of cake!!!
But it's not a lemon meringue pie if there's no meringue. It's a tarte au citron.
@@chiaraippoliti yes this is just lemon tart but Sally asked if we also want a lemon meringue pie as well 😋
Same!
Sally, your presence is soothing for eyes 😍 not to mention your recipes are super tasty as well. Jemma took a good decision to give you chance more on her channel. Thank you Jemma ❤️
Thank you!
This recipe couldn't have arrived at a better time!!! My friend told me 2 weeks ago she'd like a lemon tart for her birthday. I knew I had to use this recipe for it. Made this yesterday and it turned out absolutely divine!!!! She loved it! Thank you Sally! ☀️ You're a ray of sunshine!!
Like always like the vibe Sally gives on this channel her enthusiasm for baking is such a great example. I haven't baked for a while so I just watch and baking will come back again. It must tast so delicious!
Sally is making this youtube thing better and BETTER!
I love how I can always make you guys’ recipes because the ingredients used in most of your recipes are always in my household!
When sally says trust me. I honestly don’t want to put my trust in someone as much as I do sally. 🥺🥺. So proud how amazing you’ve been over lockdown xx
You are sweet, thank you x
@@mindfulbaking no, thank YOU for keeping the channel going and keeping a smile on all our faces. Xx
YES FINALLY!! Thank you so much for always taking our requests into account Sally!! We love you! ❤️❤️
I love the requests! Keep 'em comin'
I appreciate your actually saying fan assisted in the recipe..... it is not always clear. I have made numerous recipes of CJ this past year. Thank you.
Oh Sally,
My absolute favourite dessert ever!
Thank you lovely, huge big platonic hugs to you. 😊
Anything citron is my weakness but tarte au citron is my favorite . Merci beaucoup 😋!
Seeing Sally go “mmm..!” is tempting me to make it right away!! 🤩
This channel is actually "CupcakeSally" now😂
What a great video and the presenter's personality had me smiling through the whole thing.
That looked like a solid bottom tin so I would have loved to see how you got it out in one piece!
No, it’s a loose bottom pan by masterclass:-)
Sunny Sally's sunny lemon tart!🍋💛 Have got to make this lovely tart as yellow is my fave colour. Thank you for being you Sally!
Sally, you are so Joyous 😊
Such a pleasure to spend time with you and your baking 😀
That’s exactly what I was going to say! She’s joyous! Adore her. Pam from Oz
I adore that mixing bowl she is using, already have the plastic ones but that bowl is so cute,
I'm so glad you chose this pie instead of the lemon meringue. Can't wait to try it.
Well isn't that a bit of sunshine on a dreary NY day!! I'll be making this today! Thanks, Sally!!! 🌞❤
Looks beautiful and I’m so tempted to jump into the screen and eat some haha😋
HAHAHA
@@mindfulbaking hi sally! can heavy cream substituted by milk? also what if i only use 3 or 4 whole egg?
Great recipe
Cannot wait to make this! I live in SW France and we are hoping to have our neighbors over soon. This will be a perfect dessert!
It’s Mother’s Day this weekend in France, I am going to make a tarte au citron, and yes I’m going to use Sally’s recipe 😉
That's an awesome thing to do!
I love this comment!!
Thank you so much Sally! Excellent job (as always) showing how to make this beautiful bake. As you mentioned, could you please at some point also demonstrate how to make the Lemon Meringue Pie as well? Thanks Sally!
Amaziiiing. No wonder you brought the sun out with this tart au citron. Gorgeeee 🍋🍋🍋🍋🍋
From one Sally to another !!…. Oh my goodness that will be made this weekend…. We’re celebrating our 18th Wedding Anniversary on Sunday so it will be a lovely surprise for my husband…!!🍋🍋🍋🍋
That effortless quenelle at the end! 😍
HAHAHA omg if only you knew......Dane taught me how to do it about half an hour before
Looks so delicious! I love lemon tarts! They are my favorite!
Normally I'm not fond of the colour yellow but the colour of the filling is so mouthwatering
Your personality is like sunshine 🤗 I loved the recipe. Of course I will try to do it. 🍋🤤
Beautiful madam lovely sweetness dessert 🏵️🏵️🏵️🏵️🏵️🏵️ ever,God bless you
This looks delicious!
A thing of beauty, the colour is amazing.
Sally the gorgeous bake doll/gem! Cherry pie, yes the lemon meringue pie and maybe just maybe a chocolate tart! Thanks for this
learnt so much about pastry work! Thanks Sally and Jem you saving my life!
I love it. I’ve been making it for the past few years. We have Lemon Cream biscuits. I use that with butter for a crumb base.
Very excited to make this today, thanks Sally! Great video I loved how real time it felt ☺️
Yes yes yes please to lemon meringue.... its my favourite x
Amazing sally you are faultless ❤❤❤❤🥰🥰🥰🥰🥰
I made this today and it turned out great!! the whole family loved it, thanks or the recipe 👍
My dough was cracking when I was rolling it out
OMG I MADE LEMON TART (THIS STYLE) SOO MANY TIMES. I LOVE IT AND ITS SOOOOOOOOO GOOD. AND REALLY EASY
Oh, and little tip: freeze the shell for a while, like 15min or so. Bc then it will shrink even less
And i dont do overhang, i just do it as high as the form/few mm over. Then just freeze and it will be high enough
More: i use mascarpone (or the very very thick double cream), and mix in blender, with zest and all, then let that rest a bit '=> strain (to get zest etc out) and put that in. Perfect
I don't have a tart pan but I do have a 9in springform pan. Have you ever made a tart using one before? I have everything to make this except the tin. Would love to give it a go....
@@tammiemartinez6485 hm... I always made it in a tart pan but yes. I think springform will work as well
Just remember to butter and flour (or use baking paper) on the edges so it won’t stick
@@JustMe-12345 Thanks for the reply and info. Think I'll give it a try. Happy baking...
My all time favourite dessert, need to make this again soon myself 🍋🍋
Hi ! Love your recipes. I can’t avoid my dough from cracking. What am I doing wrong ?
Looks delicious.
YESS!
This recipe is amazing! I know what I am doing this weekend ;)
This looks so delicious my mouth is drooling I think I might make it.
Oh my God, the weather this spring is sooo wrong! Can't wait to make this tomorrow! Thank you.
Hi Sally please could you make a pecan plait? I would love to see your recipe please! Xx
This sounds fun! I will look into it x
Yayyyy, I love this!!!! 💛💛💛
Hi, brand new subscriber but have been watching for ages. I made this lemon tart and it was fabulous. There is a but here, why did mine crack so badly when it cooled.
Thanks Keith
Looks very tempting 😛🤤🤤
looks beautiful!
This makes me so darn happy!!!! I've been asking for this for ages! My all time favourite!!
Absolutely want you to make the Lemon Meringue cake! PLEASE PLEASE PLEASE!!!
Hi Sally I'm going try this beautiful looking tart as a trial as a dessert for my daughter's wedding very soon..I have 10inch tin could you be able to tell me the quantities that would be great thank you if possible. 🙂👍
I baked this last night. I had no issue with the crust as some others did. Instead, I found that the filling wasn't totally set after 30 mins of baking. The flavor was very lemony tart. I didn't like it much until I cooled it and ate it the next day. Perhaps the filling flavors need to cool to settle and taste less strikingly tart. I liked the crust a lot. The filling is too tart, not creamy, lemony sweet as I thought it would be. Thanks for posting this recipe. It was easy and fun to try.
I need to make this. Thanks Sally ❤️
That was a amazing cheesecake, but my other favorite is that burnt basque cheesecake, just luv them especially when Sally's cooking, just a ray of 🌞
Looks gorgeous, look forward to making it
Can't wait to try this, but YES, lemon meringue is my besties favourite and I'd love to have your recipe!
Looks so yumm..
Yayyyy I AM GONNA MAKE THIS ON SUNDAY !!! 🥳🥳🥳
Give me a heart! Thanks!
good luck!
Hi, presumably ingredients can be halved for a smaller or individual tarts? Thanks. Lesley
Is that loose bottom tin you didn't specify?also did you grease the tin?thanks
Hi Sally and all in the comentary. I baked this and everyone loved it! Despite the fact that i mistakenly poured whole wheat flour into the mixture.
However once i took the dish out the oven, my tart started to crack and cracks got wider as it cooled down. What are your suggestions to keep the tart all smooth and flat even when its ice cold?
Hi sally! Did you use a fan assisted oven for this?
YES... on the lemon meringue... btw Dutch Baby pancakes are a Sunday morning staple in our home! Served warm with loads of local maple syrup and a dusting of icing sugar 🤤 yum
this was the most delicious thing i’ve ever made! i am a lemon tart fanatic but this was my first time making one and it was so easy and super delicious! i am on a tart craze now and have hunted down mini tart tins to practise with. the lemon filling ended up having cracks throughout it after it was baked, what would have caused this? over baking it? either way, me, my friends and family enjoyed every last bite of it. i can’t wait to make it again! thanks for this recipe Sally 😍 xx
thank you sharing ,may i know the double cream can change to milk or whiping cream UHT?
The music is heavenly 🤩🤩🤩
I love your recipes tried many of them and rhet worked out perfectly. Can you make a fruit custard tart? Thanks 😊
Thank you ! Can’t wait to make that and eat it all
I’m so excited to make this💖✨and also sally u are looking so iconic💖
Hi. Could you please make a Lemon Meringue Pie And a upgraded Lemon Curd recipe Sally???????!!!!! Thank you! xxx💖
Sally,
What a delight I received to see you teach this recipe. (I'm finally able to spend more time at home and bake. I'm new to tart making so ... how did you got that tart so perfectly out of the pan?
That looks luscious! I’m adding it to my list of things to make after I move and have a better kitchen. There’s no way my current oven can manage 150° without going out.
Hi Sally this recipe looks amazing! I did try making it earlier today and after a few hours in the fridge I was unable to role the pastry as it was cracking and crumbling. I followed the recipe to a T, should I have added more water perhaps?
Multiple people in the comments, including me had said the same. There has to be a mistake in the recipe, the dough is impossible and does not taste good. I put it in a pan, with great difficulty, it looked awful, and baked it just to see and it was gross.
I have been looking for a lemon tart with slices of lemon on the top. Are the lemon slices candied or dried? Are they covered with a clear glaze? Do you have something like that in your repertoire?
Can I make it with whole milk instead if double cream???????
Sally I love your recipes 🍪
And
Sam, your videography is getting really good.
Video quality has really increased lately. Loved them.
Yayyyy I am early🥳🥳🥳
can u do soufflé plsssss ❤️
Love your videos
I hope you all have a great day 💖
This recipe was absolutely delicious- in fact it was so delicious that I made another one 2 days later ready for when the first one had gone with the leftover pastry and custard (I got the wrong size tin...whoops!)
However both times my custard cracked and I wonder if it's because I cooked the filling for slightly longer than 25 mins as it still looked very wobbly after 25 minutes. I'm going to give this a go and see how cooking it for exactly 25 mins go- fingers crossed it won't crack!
I think I found my dessert for this weekend ! 😍🍋
I'll absolutely love to see a recipe for Caribbean Sweet Potato Pudding
Hello Sally, Was your tart crust completely cooled when you trimmed the edge? Thank you! It's a beautiful tart, and a great tip for making a professional looking edge.
I have just taken my tart out of the oven 20 mins ago, and it has now cracked through the centre. I checked after 25 mins, and it was still VERY ripply - so I left in for 5 more mins until set with a slight jiggle in the centre.. I think this is overbaked due to the crack, so I'd take it out whilst it's still quite a bit wobbly! Or crack the door open and turn the oven off to cool for 10 mins after 25 mins..
I can't comment on the pastry as I used Claire Saffitz pastry from her Meyer Lemon tart (I would do 20% extra pastry though, as i felt like i almost didn't have enough for my 9inch 3cm high tart tin). I wanted to use this filling instead of Claire's as I didn't have greek yoghurt to hand
It would have been beneficial to show the tart as it was coming out the oven too see the amount of jiggle it should have. Also Sally doesn't state whether she completely cools the crust before adding the filling.- this would be good to know.
I’m so excited for this!
You are amazing 🤩
Just wondering when is jemma coming back?
You two together will be dynamic duo
Hi Sally, followed the recipe but the tart crust kept cracking, was impossible to work with. Help!
Sally, a little trick for the lemons. After zesting and cutting in half, Put them in the microwave for 10 to 15 seconds and they will soften and the juice will flow so freely you'll be surprised!
HOW did you remove it from the tin all in one piece? I really really really wanna know.
Ugh this looks so good! I’d love to see a red velvet cheesecake!
Please do a summer cake like meringue roll cake/roulade ! Like with raspberry’s and pistage inside or something 🤩🤩🤩💕
ohh this was so cool! please can you do a lemon meringue pie one?
OH MY GOD LITERALLY MY DADS FAVOURITE AND HES 60 NEXT WEEK. ITS FATE!!! 🥲🥲🥲🥲
Looks amazing! How different is the centre from a lemon meringue? Also could you show us the difference between a key lime pie and a lemon meringue?