• Lemon Zabaglione


Lemon Zabaglione

By Nick Schneider

When you have fresh, local  eggs available, its nice to use them in a recipe that allows their “egg-ness” to shine through! Eggs from small farms, like Sunshine Harvest Farm, often have a richer deeper colored yolk and thicker whites. Zabaglione is an Italian whipped custard that is quick and needs no baking. Low level heat and sugar gently cook the egg mixture. Serve with  fresh berries or other fruit, Very Prairie biscotti and a strong cup of Cafe Palmira coffee. Serves 6.


  • 2 large eggs
  • 4 large egg yolks
  • 1/2 cup honey
  • Zest and juice of 2 medium lemons
  • 1/3 cup sweet dessert wine, like Muscat or Sauternes
  • Fresh berries or other seasonal fruit, for serving (optional)


Combine all the ingredients in a double boiler and set aside. Fill lower unit with water and bring to simmer.

Off the heat begin to whisk the mixture in top unit light (paler in color) and thick. Transfer double boiler top over simmering pot now. Continue to whisk vigorously until the mixture is tripled in volume. It should be even thicker and lighter in color. This should take about 6-8 minutes.

Remove pot from heat and whisk a little more to cool it down slightly. Serve immediately or within two hours, covering with plastic wrap.

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