Remove the tart from the broiler and let it sit for at least 1 hour before serving. Leaving the door open, brown the top of the sabayon, rotating the tart if necessary for even color this will take only a few seconds, so do not leave the oven. While the sabayon is still warm, place the tart under the broiler. Pour the warm sabayon into the tart crust and place the pan on a baking sheet. The sabayon may loosen slightly, but it will thicken and set as it cools. Turn off the heat and leave the bowl over the water.

The total cooking time should be 8 to 10 minutes. Continue whisking vigorously, still turning the bowl, until the mixture is thickened and light in color and the whisk leaves a trail in the bottom of the bowl. Whisk until the mixture thickens again, then add the remaining lemon juice. Continue to whisk vigorously and, when the mixture thickens again, add another one-third of the lemon juice. After about 2 minutes, when the eggs are foamy and have thickened, add one-third of the lemon juice. Set the bowl over the pot and, using a large whisk, whip the mixture while you turn the bowl (for even heating). Meanwhile, in a large metal bowl, whisk the eggs, yolks, and sugar for about 1 minute, or until the mixture is smooth. (There may be some cracks in the crust they will not affect the finished tart.)īring about 1 1/2 inches of water to a boil in a pot that is slightly smaller than the diameter of the bowl you will be using for the sabayon. Remove the crust from the oven and let it cool while you make the filling. Step 3īake the crust for 10 to 15 minutes, then rotate it and bake for another 10 to 15 minutes, or until it is golden brown. Use your fingertips to press the chilled pine nut dough evenly over the bottom and up the sides of the pan. Remove the tart pan from the refrigerator. Generously butter and flour a 9-inch fluted tart pan with a removable bottom and refrigerate it while the oven preheats.

Lemon tart recipe youtube