A dessert sauce made from only egg yolks sugar and a liqueur flavoring.
Beat the yolks and sugar together in small bowl until thick and pale.
Gradually whisk in the chosen wine. Add the lemon rind. Pour the mixture into a double boiler
Constantly whisking, cook until thick and creamy,
When the whisk is lifted out of the mixture it should leave a trail that lasts for 2 - 3 seconds.
Remove the lemon zest, and serve at once.
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