Welcome back! Today, we have another delicious dessert: French Lemon Tart. While this may seem similar to the Key Lime Pie (it's a citrus-y pie, it must be the same, right? No.), it actually uses a special technique that makes the tart unique. The filling, which consists of eggs and sugar, is a type of sabayon, or originally zabaglione in Italian, is cooked in what's called a bain-marie (literally Marie's bath) that cooks the egg yolks so it's safe while retaining the smooth creamy texture. French Lemon Tart Makes a 9" tart pan Ingredients: Crust: Check out the crust from our Crust recipe. Use one of those for this recipe. Filling (Sabayon): 3 egg yolks 3 whole eggs 1/2 cup sugar (you can do up to 3/4 cup if you don't want it to be so sour) 3/4 cup lemon juice (about 3-4 lemons) 1 tablespoon lemon zest (about 2 lemons) 9 tablespoons unsalted butter, cold and chopped into small pieces Directions: Prepare the crust: Follow the instructions from the recipe bef...