I’ve been on a lemon kick of late, especially since I discovered the deliciousness that is lemon curd. I made it at home to see how it was done, and then tried the one from Trader Joe’s and it was equally delicious, although more expensive overall.
In the summer, I often crave something fruity and even slightly sour or tangy. Limes always hit the spot for me, more than lemons, but ever since this lemon curd, I’d been craving lemon tarts of some sort. Lemon meringue pies are the popular choice but I wanted to make it a little fancier and more interesting than that.
I chose a recipe from Thomas Keller’s famous Bouchon bakery for a lemon sabayon tart, and used the classic tart base from my favorite French cookbook, Laduree.