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Lemon Sabayon Filling

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CATEGORY CUISINE TAG YIELD
Eggs Cooking liv, Import 1 Servings

INGREDIENTS

1 c Lemon juice
Grated zest of 6 lemons
3/4 c Sugar
3 Eggs
3 Egg yolks
1/2 ts Unflavored gelatin
1 Stick butter
1/2 Recipe 1-2-3 sweet dough; prebaked in a 10-inch tart pan
2 pt Raspberries; picked over
Confectioners' sugar

INSTRUCTIONS

FILLING
GARNISH
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@netusa1.net> on Sep 24, 1997

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