Lemon Sabayon

Ingredients

Juice of 3 lemons
2 cups white sugar
4 eggs
4 egg yokes
12oz Unsalted Butter, cubed
Short sweet pastry for base

Method

1. Roll out the pastry and blind bake. When cooked, cool naturally.

2. Meanwhile, mix the lemon juice with the sugar, eggs and extra yokes.

3. Whisk the egg mixture over a bain marie until it thickens, this is likely to take ten or so minutes.

4. Add the (cubed) butter to the egg mixture and incorporate, this should take a minute or so.

5. Pour the sabayon into the cooled pastry base and chill in the fridge.

6. Brown the top of the sabayon with a blow lamp – there’s enough sugar in it, so there’s no need to add more to get the caramelized top!

Alternative Topping
6. Add a few (four) cups mixed berries of your choice (blackberries, blueberries, raspberries, strawberries etc.)

7. Sprinkle with confectioner’s sugar to dust.