Lemon Sauce, No. 2

Ingredients

• 2 lemons Lemon juice
• 1 lemon Lemon zest
• 1 cup Granulated sugar
• 1 glass White wine (or water)
• 3 large Egg yolks
• 1 1/2 large Egg whites (Quantity estimated (not specified in original recipe))
• 2 tablespoons Powdered sugar (Quantity estimated (not specified in original recipe))

Instructions

1. 1In a saucepan, combine the strained juice of two lemons, the grated peel of one lemon, a cup of sugar, and one glass of white wine or water. Bring the mixture to a boil over medium heat.
2. 2Once the lemon mixture has boiled to a syrup consistency, remove from heat. In a separate bowl, whisk the yolks of three eggs until well beaten. Gradually whisk a small amount of the hot lemon syrup into the egg yolks to temper them. Then, pour the tempered egg yolk mixture into the remaining lemon syrup, whisking constantly.
3. 3In a clean bowl, beat half of the egg whites until they form soft peaks. Gently fold the beaten egg whites into the lemon sauce. In a separate bowl, beat the remaining egg whites until stiff peaks form. Sweeten the stiffly beaten egg whites with powdered sugar. To serve, decorate the lemon sauce with the sweetened egg whites immediately.