Lemon Tart

Ingredients

• Butter and flour for the tart pan
• N/A all-purpose flour
• 1/3 recipe Pine Nut Crust
• 2 large eggs, cold
• 2 large egg yolks, cold
• 3/4 cup sugar
• 1/2 cup fresh lemon juice
• 6 tablespoons (3 ounces) cold unsalted butter, cut into 6 pieces

Steps

For the crust:

1. Preheat the oven to 350°F. Generously butter and flour a 9-inch fluted tart pan with a removable bottom, then refrigerate it while the oven preheats.
2. Take the pan from the refrigerator and use your fingertips to press chilled pine-nut dough evenly across the bottom and up the sides. Trim away excess dough.
3. Bake the crust for 10 to 15 minutes, rotate, then bake another 10 to 15 minutes or until golden brown. Remove and let cool while making the filling. Any cracks in the crust will not affect the finished tart.

For the sabayon:

1. Boil about 1 1/2 inches of water in a pot slightly smaller in diameter than the sabayon bowl. Meanwhile, whisk eggs, yolks and sugar in a large metal bowl for about 1 minute or until smooth.
2. Set the bowl over the pot. Use a large whisk to whip while turning the bowl for even heating. After about 2 minutes, once the eggs are foamy and thickened, add one-third of the lemon juice. Whisk vigorously until the mixture thickens again, then add another one-third of the lemon juice. When the mixture thickens again, add the remaining lemon juice. Keep whisking vigorously and turning the bowl until the mixture is thickened and light in colour and the whisk leaves a trail at the bottom of the bowl. Total cooking time should be 8 to 10 minutes.
3. Turn off the heat, leaving the bowl over the water. Whisk in butter a piece at a time. The sabayon may loosen a little but will thicken and set on cooling. Pour it warm into the crust and put the pan on a baking sheet.
4. Preheat the broiler. Put the tart under it while the sabayon is still warm. With the door open, brown the top, rotating if necessary for even colour. It takes only a few seconds, so do not leave the oven. Remove and let sit at least 1 hour before serving, at room temperature or cold.