Superb Lemon Tart - Must Try!

Superb Lemon Tart - Must Try!

Gabriel Lee

"Great for a small party or other get together!"
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3 hr 30 min servings
Serving size has been adjusted!
Original recipe yields 8 servings

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  1. Crust: Preheat the oven to 350F. butter and flour a 9-inch tart pan and refrigerate it while the oven preheats. Remove the tart pan from the refrigerator. Use your fingers to press the chilled pine nut dough evenly over the bottom and up the sides of the pan. Trim off excess dough. Bake the crust for 10 to 15 minutes, then rotate it and bake for another 10 to 15 minutes, or until it is golden brown. Remove the crust from the oven and let it cool while you make the filling. (If there are cracks they won't afect it final tart!)
  2. For the sabayon: Bring about 1 1/2 inches of water to a boil in a pot that is slightly smaller than the rim of the bowl you will be using for the sabayon. Meanwhile, in a large metal bowl, whisk the eggs, yolks, and sugar for about 1 minute, or until the mixture is smooth. Set the bowl over the pot and, using a large whisk, whip the mixture while you turn the bowl (for even heating).When the eggs are foamy and thick, add one-third of the lemon juice. Continue to whisk vigorously and, when the mixture thickens again, add another one-third of the lemon juice. Whisk until the mixture thickens again, then add the remaining lemon juice. Continue whisking quickly, still turning the bowl, until the mixture is thickened and light in color. The total cooking time should be 8 to 10 minutes. Turn off the heat and leave the bowl. Whisk in the butter a piece at a time. The sabayon may loosen slightly, but it will set as it cools. Pour the sabayon into the tart crust and place the pan on a baking sheet. For a brown top use the broiler and brown the top for a few seconds and let cool for 2 Hrs and serve cold of room temp. (cold seems to be better!)


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