Bouchon's Tarte Au Citron

Lemon Tart- Tarte Au Citron

Try this beautifully light and tart dessert option for your holiday fete. This treat, featured on the menu of Thomas Keller's Bouchon in Beverly Hills, will surely be a crowd-pleaser.

Ingredients

Crust

• Butter and Flour for the tart pan
• 1/3 recipe Pine Nut Crust

Lemon Sabayon

• 2 large eggs, cold
• 2 large egg yolks, cold
• ¾ cups of sugar
• ½ cups of lemon juice
• 6 tablespoons (3 ounces) cold unsalted butter, cut into 6 pieces

Instructions

For the Crust:

Preheat the oven to 350 degrees F. Generously butter and flour a 9-inch fluted tart pan with a removable bottom and refrigerate it while the oven preheats. Remove the tart from the refrigerator. Use your fingertips to press the chilled pine nut dough evenly over the bottom and up the sides of the pan. Trim off excess dough. Bake crust for 10 to 15 minutes, then rotate it and bake for another 10 to 15 minutes, or until it is golden brown. Remove the crust from the oven and let it cool while you make the filling. (There may be some cracks; they will not affect the finished tart)

For the Sabayon:

Bring about 1½ inches of water to a boil in a pot slightly smaller then the diameter of a bowl you will be using for the sabayon. Meanwhile, in a large metal bowl, whisk the eggs, yolk, and sugar for about 1 minute, or until mixture is smooth. Set the bowl over the pot and, using a large whisk, whip the mixture while you turn the bowl (for even heating). After about 2 minutes, when the eggs are foamy and have thickened, add one-third of the lemon juice. Continue whisking vigorously, still turning the bowl, until the mixture is thickened and light in color and the whisk leaves a trail in the bottom of the bowl. The total cooking time should be 8 to 10 minutes. Turn off the heat and leave the bowl over the water. Whisk in the butter a piece at a time. The sabayon may loosen slightly, but it will thicken and set as it cools. Pour the warm sabayon into the tart crust and place the plan on the pan on a baking sheet. Preheat the broiler. While the sabayon is still warm, place the tart under the broiler. Leaving the door open, brown the top of the sabayon, rotating the tart if necessary for even color; this will take only a few seconds, so do not leave the oven. Remove the tart from the broiler and let it sit for at least 1 hour before serving. Serve at room temperature or cold.

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