Notes: Measure ingredients before dinner, then cook just before serving.

Noël Richardson, Vancouver Island, British Columbia
Recipe by Sunset July 1999

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Recipe Summary

Yield:
Makes about 4 cups, 8 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In the top of a double boiler or metal bowl (4 to 6 qt.), whisk to blend egg yolks, sugar, lemon juice, and Riesling.

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  • 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.

  • Nutritional analysis per 1/2 cup.

Nutrition Facts

70 calories; calories from fat 33%; protein 1.4g; fat 2.6g; saturated fat 0.8g; carbohydrates 8.8g; fiber 0.1g; sodium 5.3mg; cholesterol 106mg.
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