Inspired by Thomas Keller’s lemon sabayon tart, this pie gets finished with a sprinkling of sugar and a flame for a sweet, toasty, crackly top.
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Make Ahead Tips
The filled pie can be refrigerated, covered, for up to 24 hours. Top it with the sugar and caramelize the topping just before serving.
This recipe says it was inspired by Thomas Keller's Lemon Sabayon tart. I have made that tart many times and and it was always delicious and a show stopper dessert. This Lemon Brle Pie doesn't come close. The crust was just ok and the filling had a little too much lemon and overall pretty tasteless. Strange since the ingredients are so similar but I recommend the French Laundry tart.
Outstanding! As I was making this, I thought the recipe was a bit "chefy"-- lots of whisking, missing a few specifics (is the butter in the filling cold? how thick is "slightly thickened"?). But it turns out that if you just keep whisking, it will be okay-- actually, it will be better than okay, because this is a great pie. The filling is creamy, rich, and a bit fluffy, with a sharp bite of lemon-- this contrasts nicely with the almost-burnt, crisp layer of sugar and the crisp, buttery crust. I used cold butter in the filling.
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