Prep 5 mins
Cook 15 mins
Basically a citrusy zabaglione - but served chilled. Very sophisticated and light-tasting.
Make and share this Lemon and Wine Custard recipe from Food.com.
- Beat yolks, wine, lemon juice and sugar in double-boiler set over gently-simmering water until thick and light in colour, about 15 minutes.
- Remove from over water and cool slightly.
- Pour into parfait glasses and serve chilled.
Yum! This had a rich lemony flavor and using wine as opposed to cream in the custard made it light enough for summertime! I made it for dessert poured over fresh picked raspberries and it was a great combo!