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Claire Saffitz Makes Meyer Lemon Tart | Dessert Person Spring is around the corner, but if you need a pick-me-up in dessert form, look no further than this sunny, zingy, Meyer lemon tart with a hidden ribbon of raspberry jam. It’s one thing Claire loves to make in winter, using the gift of Meyer lemons, but is even more classic if made with regular lemons all year round. Be warned, it’s very tart, but that’s how lemon desserts should be! #ClaireSaffitz #DessertPerson #LemonTart Special Equipment: 9-inch removable-bottom tart pan or 9-inch springform pan, Instant-read thermometer, food processor (for the Sweet Tart Dough) Ingredients: Lemon Curd, Meyer Lemon Variation (page 330) 1/2 cup plain whole-milk Greek yogurt (4.2 oz / 120g) Sweet Tart Dough (page 338), parbaked in a 9-inch removable-bottom tart or springform pan and cooled 1/3 cup raspberry or blackberry jam (3.5 oz / 100g)
