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How To Make Lemon Bars with Claire Saffitz | Dessert Person



How To Make Lemon Bars with Claire Saffitz | Dessert Person
Special thanks to our friends over at Made In for sponsoring this episode. Check out https://madein.cc/CLAIRE for 10% off your purchase.
In today’s episode Claire Saffitz teaches you how to make classic lemon bars. Perfect for any holiday party.

#lemon #dessert #clairesaffitz

CRUST:

1¼ cups all-purpose flour
5 tablespoons powdered sugar, preferably organic
½ teaspoon Diamond Crystal kosher salt
10 tablespoons cold unsalted butter, cut into 1/4-inch dice

CUSTARD:
1½ cups granulated sugar
3 large eggs, cold
9 large egg yolks
1½ cups lemon juice
Freshly grated lemon zest
Pinch of kosher salt
1 stick butter

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Dessert Person Cookbook
Photographer: Alex Lau
Food Stylist: Sue Li
Prop Stylist: Astrid Chastka

Video Series:
Producer/Director: Vincent Cross
Camera Operator: Calvin Robertson
Theme Song: Michael Guggino
Editor: Hal McFall
Assistant Editor: Asher Rogers

Animation Credits:
Character Designer/Animator: Jack Sherry
Character Rigger: Johara Dutton
Background/Prop Designer: M. Cody Wiley
Background Illustrator: Jagriti Khirwar

22 Comments

  2. Malik Aziz

    hey claire, hope youre going well,
    i always love to watch any videos of yours during my meal every day. i was followed you since ba kitchen back than 2018. One thing that i notice been change on you but i wish this is not really mean to say, but i hope you always healthy so you can make more cook video in future.
    i think you got some weight through out the years, please dont forget to workout or doing some sports to maintain your body weigh. Hope you always healthy. Cheers

  7. Laurah

    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!

  8. Est0nian

    one thing is amazing recipe, another is freaking production, u doing Hollywood or what, amazing …

  9. Est0nian

    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?

  11. 7 2

    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.

  12. jacek paszkowski

    This broad is crazy, a dozen eggs and eight lemons for an 8×8 pan? I once used ina's recipe for a 13×9 with six lemons and zest and i tossed it out b/c it had way tooooo much lemon. That one also used four or six eggs for a 13×9 not a 8×8. CRAZY!!!

  13. Carli

    Would it be nice to pipe some meringue on top and use the blowtorch to toast it a little bit?

  16. tie fighter

    Hey Claire, love the recipe ! I have a problem though. My curd doesn't puff up to the sides and actually seem to bubble and separate a little, do you know why ? I cook the shortbread and curd at 160 c (320 f, my oven is in celsius)

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