Yield: 1 Servings
|1 cup||Lemon juice|
|\N \N||Grated zest of 6 lemons|
|3 \N||Egg yolks|
|½ teaspoon||Unflavored gelatin|
|1 \N||Stick butter|
|½ \N||Recipe 1-2-3 sweet dough; prebaked in a 10-inch tart pan|
|2 pints||Raspberries; picked over|
|\N \N||Confectioners' sugar|
In a stainless steel bowl, combine lemon juice, zest, sugar, eggs and yolks. Place the bowl over a simmering water bath, start whisking. Continue to whisk until the mixture gets very thick and holds soft peaks. Remove from the heat and add the gelatin. Add butter bit by bit, while continuing to whisk.
Fill the prebaked tart shell with raspberries. Pour the sabayon over the berries and refrigerate until set. Sprinkle the top with confectioners' sugar and serve.
Yield: one 10-inch tart
Recipe by: Cooking Live Show #CL8969 Posted to MC-Recipe Digest V1 #803 by "Angele and Jon Freeman" <jfreeman@...> on Sep 24, 1997