Instructions: In a stainless steel bowl, combine lemon juice, zest, sugar, eggs and yolks. Place the bowl over a simmering water bath, start whisking. Continue to whisk until the mixture gets very thick and holds soft peaks. Remove from the heat and add the gelatin. Add butter bit by bit, while continuing to whisk.

Fill the prebaked tart shell with raspberries. Pour the sabayon over the berries and refrigerate until set. Sprinkle the top with confectioners sugar and serve.

Yield: one 10-inch tart

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