Preheat oven to 350°F. Lightly butter a 9-inch tart pan with removable bottom.

Roll dough into a 10-inch circle, then transfer to the tart pan and press into place. Cut away excess crust and freeze for 30 minutes.

Place crust on a baking sheet and bake 30 to 40 minutes, rotating halfway through, until crust is evenly browned and crisp. Let cool completely.

Construct a double boiler using a metal mixing bowl and saucepan.

Bring 1 inch of water to a boil in the saucepan over medium heat. In the mixing bowl, whisk together eggs, egg yolks, and sugar until pale and smooth.

Place over boiling water and whisk continuously until mixture is foamy and thickened. Add 1/3 of the lemon juice and continue whisking until thickened again. Repeat, adding a third of the lemon juice and cooking until thickened, until all the juice is incorporated, about 8-10 minutes. Remove from heat, but leave lemon curd over the hot water.

Add butter, one piece at a time, whisking until completely incorporated before adding the next.

Strain sabayon into tart shell.

Preheat broiler and place tart on a baking sheet. With the oven open, place tart under the broiler, moving it and turning it as needed to form a browned crust.

Let tart cool at least 1 hour, and serve either at room temperature or refrigerated.