- 1 (25.4-ounce) bottle brut champagne
- 1/2 cup sugar
- Grated rind and juice of 1 medium lemon
- 8 egg yolks
How to Make It
Combine champagne, sugar, and lemon rind and juice in a large saucepan; stir well. Bring to a boil. Reduce heat to low; simmer 5 minutes.
Beat yolks in a small mixing bowl. Gradually stir one-fourth of hot mixture into yolks; add to remaining hot mixture, stirring constantly. Cook over medium heat, stirring constantly, until thickened. Ladle into individual soup bowls; serve warm as a dessert soup.