Lemon Zabaglione


  • 4 large egg yolks
  • 1/3 cup Muscat or other dessert wine
  • Grated zest of 2 lemons
  • 2 large eggs
  • Juice of 1 lemon
  • ½ cup sugar

Combine all the ingredients in a stainless steel bowl and set aside. Choose a saucepan large enough to set the bowl over and fill it with 2 inches of water. Bring to a simmer. Whisk the egg mixture in the bowl. Place the bowl over the simmering water and whisk vigorously until it is about triple ...

View full recipe at Epicurious


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