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.
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.
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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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