There is some kind of irony that I was thinking about what to make for dessert whilst at the gym. I was working away on the exercise bike thinking about what I had in the house and what I could make when the idea of a lemon sabayon sprung to mind. I was wanting something tasty and flavourful but I didn’t want to buy anything and didn’t want anything too heavy. In my fridge I had 2 eggs and 1 lemon, and really not much else, but thankfully thats pretty much all you need. I have included some Cointreau as thats what I found in the back of the cupboard but if you had some limoncello on hand that would be excellent, or if you are avoiding alcohol then water can be substituted. I served this with some some raspberries and topped with toasted pine nuts and crumbled caramelised biscuit. Next time I might reduce the sugar a little as was maybe a tad too sweet
2 Egg Yolks
40g Golden Caster Sugar
Zest and Juice of 1 Lemon
1 Tbsp Cointreau/Limoncello/Water
1. Whisk the Egg Yolks, Sugar and liqueur/water in a heatproof bowl set over a medium pan of simmering water until the mixture thickens.
2. Take the bowl of the heat and whisk in the lemon juice and zest until combined.
3. Put the bowl back over the heat and continue to whisk until the mixture re-thickens. It should be like soft whipped cream, ribbony but not too stiff.
4. If serving straight away spoon over fruit and sprinkle on some nuts and crumbled biscuits (I used pine nuts and a caramelised biscuit akin to speculoos). If serving cold put the bowl over an ice bath, stirring the mixture lightly until cooled. Cover with plastic wrap, making sure that it gets in contact with the sabayon to prevent a skin, and store in the fridge until needed.