Name: Oops, I Dropped the Lemon Tart
Yield: Makes 2 (11-inch) tarts
Ingredients: 3 1/4 cups whole milk; 1 cup heavy cream; 3/4 cup sugar; 10 stems lemongrass (bottom third only, tough outer layers removed), lightly smashed; Finely grated zest of 2 lemons; 3 1/2 cups all-purpose flour; 1 1/2 cups confectioners' sugar; 1 teaspoon ground spices, such as star anise, cinnamon, juniper, cardamom, or black pepper (optional); 3 sticks (3/4 pound) unsalted butter, cut into tablespoons and chilled; 4 large egg yolks, chilled; 5 large egg yolks, at room temperature; 1/2 cup sugar; 1/4 cup plus 3 tablespoons freshly squeezed lemon juice; 1/4 cup plus 2 tablespoons limoncello, preferably from Amalfi; Equipment: Instant-read thermometer, fine-mesh sieve, ice cream maker, 2 (11-inch) tart pans, pie weights or dried beans

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Oops, I Dropped the Lemon TartPaolo Terzi

This zabaione (zabaglione) and lemongrass ice cream dessert is adapted from Chef Massimo Bottura of Osteria Francescana in Modena, Italy. It is his unique take on a lemon tart, served upside down and smashed. According to Chef Bottura, "this dessert pokes fun at our daily striving for perfection and pristine beauty. I love the dynamics of a lemon tart but hate all the fuss—cream decorations and stubborn crusts. To get around all that nonsense, we purposefully crushed our tart. Of course, it isnt just a one-liner but full of flavored experience from the most fragile crust to the peaks of tart, sour, sweet, cured, and candied lemon on the plate."

This recipe makes 2 large tarts: You can make 2 and freeze 1 (keeping all elements separate in the freezer and assembling just before serving) or you can halve the ingredients.

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