Ive made this 20 times now, mostly because we like it and also because everytime I had a go I found it improved. The broiling part of this did not work for me - next time I'll probably just skip it since the tart has a nice color anyway. I used the all-butter pie dough as a base, which was a little too flaky for this but a nice balance in flavor. I generally decrease sugar in recipes because I find many desserts too sweet, but I didn't do that here in order to get the right texture. It has a silky smooth filling and wonderfully tart flavor. This was delicious, but made twice as much filling as could fit into the bowl. Sore shoulder or not! It really is so very good. However, I'm making it again this weekend for dinner guests. As other reviewers have stated, it takes a LOT of whisking to get this the right consistency. Easily made the best lemon tart I've ever had. But the sabayon is so amazing! It does take constant whisking, but it's definitely worth it. And while the pine nut crust is a nice touch, it might improve if you toast the pine nuts first? I don't think you really get much out of it, and it might actually made the texture a little grainy. I brought this to a dinner party and I actually felt bad because people were complimenting the dessert so much more than the dinner. After finishing the tart I used the egg whites for twice baked potatoes: per Joy of Cooking, whip the egg whites into stiff peaks fold potato mixture stuff the potatoes. I made a simple butter crust instead of pine nut but that was just okay. It took lots of vigorous whisking next time I'll try the suggestion to use an electric mixer. This is a great an easy recipe! Use a hand mixer at the stove, have your butter next to was rrrrridiculously good! Made it with Santa Cruz Organic lemon juice since we are 'shelitering in place' due to Covid 19. This is the best Tarte au Citron that you can make! Easy to make, exquisite and refreshing taste!! Certainly I will be making this over and over again Great lemon flavour, easy to make and looks beautiful on its own or enchanced with some berries. I have made this several times and it is always a hit. Be prepared to whisk, which I did by hand with a larger balloon version I don't think a hand mixer would really be necessary/provide that much additional benefit. I would suggest toasting them in advance. Serve at room temperature or cold.Įcho the comments of others, good solid lemon flavor with a nice, smooth consistency, and the crust - while nice - doesn't really taste pine nutty. Remove the tart from the broiler and let it sit for at least 1 hour before serving.

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. While the sabayon is still warm, place the tart under the broiler. Pour the warm sabayon into the tart crust and place the pan on a baking sheet. The sabayon may loosen slightly, but it will thicken and set as it cools. Turn off the heat and leave the bowl over the water. The total cooking time should be 8 to 10 minutes. 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. Whisk until the mixture thickens again, then add the remaining lemon juice. Continue to whisk vigorously and, when the mixture thickens again, add another one-third of the lemon juice. After about 2 minutes, when the eggs are foamy and have thickened, add one-third of the lemon juice. Set the bowl over the pot and, using a large whisk, whip the mixture while you turn the bowl (for even heating). Meanwhile, in a large metal bowl, whisk the eggs, yolks, and sugar for about 1 minute, or until the mixture is smooth. (There may be some cracks in the crust they will not affect the finished tart.)īring about 1 1/2 inches of water to a boil in a pot that is slightly smaller than the diameter of the bowl you will be using for the sabayon. Remove the crust from the oven and let it cool while you make the filling. Step 3īake the crust for 10 to 15 minutes, then rotate it and bake for another 10 to 15 minutes, or until it is golden brown. Use your fingertips to press the chilled pine nut dough evenly over the bottom and up the sides of the pan. Remove the tart pan from the refrigerator. Generously butter and flour a 9-inch fluted tart pan with a removable bottom and refrigerate it while the oven preheats.

Epicurious key lime tart