Recipe - Lemon Sabayon Filling

FILLING
1 cup Lemon juice
Grated zest of 6 lemons
Three fourths cup Sugar
3 Eggs
3 Egg yolks
One half teaspoon Unflavored gelatin
1 Stick butter
One half Recipe 123 sweet dough;
prebaked in a 10inch 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 10inch tart

Recipe by: Cooking Live Show #CL8969

Posted to MCRecipe Digest V1 #803 by "Angele and Jon Freeman"
jfreeman@netusa1.net on Sep 24, 1997