Lemon Sabayon Tart

Tangy, smooth, and creamy.

LEMON SABAYON TART (Makes one 8-inch Tart) Ingredients CRUST 75g room-temp. butter 30g powdered sugar 1 room-temp. egg 150g all-purpose flour SABAYON 2 large eggs, cold 2 large egg yolks, cold 3/4 cup white granulated sugar 1/2 cup lemon juice (from 1 1/2 large lemons) 3 oz butter cut to 6 pieces Instructions CRUST 1. Cream butter. Add powdered sugar and stir just until creamy. 2. Add egg and whisk until softly creamy. 3. Sift in and cut in flour with spatula. 4. Roll dough between two sheets of plastic and fit it into pan. 5. Refrigerate until firm. Preheat oven at this point to 350 degrees F. 6. Prick dough all over with fork, and blind bake for 20 minutes. SABAYON 1. Bring to boil 1 1/2 inches high of water in a pot. 2. In large metal bowl, whisk together egg yolks, eggs, and sugar until smooth. 3. Place bowl over hot water and whip mixture by hand, turning bowl, for 2 min. until foamy and thick. 4. Add 1/3 of the lemon juice and whip 2 min. until the mixture thickens again. 5. Add another 1/3 of lemon juice and whip 2 min. until mixture thickens once again. 6. Add remaining lemon juice and whip for 4 minutes or a little more until the mixture coats the back of a spoon. 7. Stir in the butter one at a time until each piece is melted. Turn off the heat. 8. Pour warm sabayon into the baked crust. 9. Turn on the broiler, leave the oven door open, and place tart under broiler. Rotate it around so that the top browns evenly over the few seconds. 10. Let the tart set in room temperature for at least 1 hour before slicing and serving. Or, serve cold from the refrigerator.

Lemon Sabayon Recipe from Epicurious: http://www.epicurious.com/recipes/food/views/lemon-tart-231349

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