Title: Lemon Sabayon Tart
Categories: Pie Citrus
Yield: 1 Servings

		=Filling=-
1	c	Lemon juice
		Grated zest of 6 lemons
3/4	c	Sugar
3		Eggs
3		Egg yolks
1/2	ts	Unflavored gelatin
1/4	lb	Butter
1/2		Rcp 1-2-3 Sweet Dough
		Prebaked in a 10 in.
		Tart pan
2	pt	Raspberries, picked over
		=Garnish=-
		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 in. tart

Recipe courtesy of Susan Lifrieri, The French Culinary Institute

SOURCE: Cooking LIVE! Show Copyright 1998, TV FOOD NETWORK SHOW #CL8969 Format by Dave Drum From: Chile-Heads Digest & Mailing List

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