SABAYON, LEMON OR WINE
This one inspired from The French Laundry cookbook.
2 large eggs, cold
- 2 large egg yolks, cold
- ¾ cup sugar
- ½ cup fresh lemon juice or white wine
- 3-6 tablespoons cold unsalted butter, cut into 6 pieces
Whisk the eggs, yolks and sugar for about 1 minute to make it smooth; whisk over boiling water; whisk in lemon juice in thirds, till foamy after each addition; but not to exceed 8 minutes total cooking time. Turn off heat; add butter, a piece at a time; ladle warm sabayon into tart shells; place on baking sheet and broil to brown slightly. Watch so it doesn’t brown too much. Let tarts stand for 1 hour before serving to set up.