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Ingredients
- 1 c. Lemon juice Grated zest of 6 lemons
- 3/4 c. Sugar
- 3 x Large eggs
- 3 x Egg yolks
- 1/2 tsp Unflavored gelatin
- 1 stk butter
- 1/2 x Recipe 1-2-3 sweet dough, prebaked in a 10-inch tart pan
- 2 pt Raspberries, picked over Confectioners' sugar
Directions
- In a stainless steel bowl, combine lemon juice, zest, sugar, Large eggs and yolks. Place the bowl over a simmering water bath, start whisking. Continue to whisk till the mix gets very thick and holds soft peaks. Remove from the heat and add in the gelatin. Add in butter bit by bit, while continuing to whisk.
- Fill the prebaked tart shell with raspberries. Pour the sabayon over the berries and chill till set. Sprinkle the top with confectioners' sugar and serve.
- Yield: one 10-inch tart
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