Notes: Measure ingredients before dinner, then cook just before serving.
4 large egg yolks
1/3 cup sugar
2 tablespoons lemon juice
6 tablespoons late-harvest Riesling or white grape juice
1 1/2 tablespoons finely chopped fresh lemon verbena, lemon balm, or mint leaves
How to Make It
In the top of a double boiler or metal bowl (4 to 6 qt.), whisk to blend egg yolks, sugar, lemon juice, and Riesling.
Set double boiler over boiling water, or nest bowl in a pan over boiling water. Whisk egg mixture (or beat with a mixer on medium speed) until it is thick enough to hold a mound for a few seconds, 5 to 7 minutes total. Add lemon verbena, whisk, and serve at once.