My favorite desserts are chocolate and lemon. Usually chocolate takes precedence, unless it’s a REALLY good, REALLY lemon-y dessert. Let me tell you, this one ranks in the top five all-time lemon desserts I’ve ever made and it could possibly be number one!
The silky, lemon sabayon filling is wonderful and the sweet pine nut crust is a unique and delicious compliment to the tartness of the lemon. Perfection, I tell you! The pine nut crust can even be made a day in advance and the lemon sabayon the morning you’d like to serve this dessert.
The most time-consuming part of making this dessert is making the
sabayon. If you have a little patience and 15 minutes to devote to
stirring, it is well worth the effort. The sabayon is slightly caramelized under the broiler after filling the tart, similar to a crème brûlée . You can top it with whipped cream or plain raspberries, as I did.
I don’t often make dessert for my husband and myself. But when we’re
invited to a dinner party I enjoy offering to bring dessert and try to make a little extra for us. The bonus mini tarts were refrigerated and enjoyed the next day 😉
If you know someone who is a lemon lover you need to make this for them. It will knock their Christmas Stockings off 🙂
Christmas baking has just begun here. I bought myself an early Christmas baking gadget a month ago and purchased this adorable Nordic Ware Gingerbread House pan.
I also received a beautiful copper Christmas tree cookie cutter recently as a gift so made a few of my favorite gingerbread cut-outs and decorated them with royal icing. The moose in the background was a gift my my daughter that she purchased in Jackson Hole, WY on a ski trip. You can find my very own gingerbread recipe here and royal icing recipes here. It’s a little milder than most and goes over well, even with my grandsons who helped me decorate my first gingerbread cakes from my new cakelet pan 🙂 Not too bad for 3 and 6-year-old boys ♥.
Makes 8-10 servings
Make the Pine Nut Crust first…
Ingredients for the Lemon Sabayon:
3 large eggs, cold
Ingredients for the Pine Nut Crust:
Butter and flour for the tart pan
1 cup pine nuts (5 oz)
1/4 cup granulated sugar
1-1/2 cups all-purpose flour
To make the pine nut crust:
Place the pine nuts in a food processor and pulse a few times. Add the
sugar and flour and continue to pulse until the nuts are finely ground.
Transfer the mixture to a large bowl.
Add the butter, egg, and
Preheat the oven
Remove the tart pan from
Bake the crust for 10 to 12 minutes, then rotate
To make the lemon sabayon:
When ready to start the lemon sabayon, have the lemon juice and butter ready by the side of the stove.
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. You
don’t want the bowl to touch the boiling water beneath. I used a double
Meanwhile, in the bowl you will be using over the boiling
Set the bowl over the pot and, using a
Preheat the broiler. While the
Adapted from Epicurious, Courtesy of Bouchon Cookbook