Lemon Sabayon with Grapefruit

For me, the call of spring usually begins with the bright spunk of lemon. The comfort of its color, the splash of its tartness and the delicious way it has of reminding us of the purity of nature always sets the stage beautifully for the coming season. As we await the arrival of the new bounty of exquisite fruit in all its amazing flavor and color, it’s always a sure bet to pave the way with a lemon dessert.

This is an easy sabayon that tastes like an airy cloud of lemon curd. It pairs beautifully with fresh ruby red grapefruit. Each element has tart-sweet highlights and together they provide a supremely light and delicate end to any meal. Fun, fast and fresh.


Bench notes:
- This sabayon is really delicious and would pair well with many other fruits, especially raspberries and strawberries.
- Sabayon can also be served cold. Place a piece of plastic wrap on the surface and chill.


Lemon Sabayon with Grapefruit
adapted from Gourmet, November 2008
Serves 4

3 ruby red grapefruits
2 eggs
2 egg yolks
3/4 C sugar
1/2 C fresh lemon juice
2 T cold butter, cut in small pieces

Cut peel and white pith from the grapefruits with a sharp knife. Cut segments free from membranes and divide the fruit among 4 bowls.

Whisk together eggs, yolks and sugar in a heatproof bowl. Set bowl over a bain marie and whisk until foamy, about 2 minutes. Add a third of the lemon juice and whisk about 1 minute. Add half of the remaining lemon juice and whisk another minute. Add the remaining lemon juice and cook, whisking constantly, until the mixture is thickened, about 5 or 6 minutes. Remove from heat and add the butter, whisking slowly until incorporated. Cool slightly. Spoon warm sabayon over grapefruit segments.