LEMON SABAYON
About 2 cups
Grand on a vanilla or lemon soufflé, an almond-flavored tart or cake, or berries.
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
Whisking constantly, slowly add:
- ¼ cup water
- Finely grated zest of 1 lemon
- 3 tablespoons strained lemon juice
Cook as for Zabaglione.