Lemon Squares With Sabayon

Directions

1. Preheat oven to 350 F and butter and line the bottom of a 8 x 8-inch baking pan with parchment paper.
2. Combine flour, salt, cornmeal and icing sugar. Cut in butter till the texture of coarse meal (dough will be crumbly).
3. Press dough into pan and bake for 15-18 min, till it just begins to colour around the edges. Allow to cold.
4. Filling:Whisk together all ingredients for filling till smooth and pour over crust.
5. Bake for 25-30 min, till set and a crust is visible on top of the squares.
6. Allow to cold at room temperature for 20 min, then refrigeratefor at least 2 hrs.
7. Fruit:Toss berries with limoncella and zest and set aside. Make no further than 2 hrs in advance.
8. Sabayon:Prepare a pan with 2 inches of simmering water on the stove.
9. In a metal bowl, whisk together egg yolks, sugar, wine and lemon juice. Place the bowl over the pan of water, holding the bowl with a dry towel, and whisk vigorously till the mix triples in volume and leaves a ribbon when the whisk is lifted. Remove from heat.
10. If preparing the sabayon in advance and you wish to refrigerateit, whisk in the whipping cream and refrigeratetill ready to serve (up to a day).
11. To Assemble:Cut lemon squares and dust with icing sugar. Plate with berries and sabayon. Garnish with a sprig of fresh mint or possibly lemon balm.