Lemon Sabayon
10m prep 10m cook 20m ready
About 2 cups Grand on a vanilla or lemon soufflé, an almond-flavored tart or cake, or berries.
Let's Cook
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Step 1.
Whisk together vigorously in the top of a double boiler off the heat until slightly thickened: 2 large eggs; 2 large egg yolks; ⅓ cup plus 1 tablespoon sugar
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Step 2.
Whisking constantly, slowly add: ¼ cup water; Finely grated zest of 1 lemon; 3 tablespoons strained lemon juice
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Step 3.
Cook as for Zabaglione.
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