Rum Sabayon Sauce

I don't usually eat fruit for dessert (I like my desserts to be as unhealthy as possible, apparently). If this sauce is served with it, though, I'm pretty thrilled to have fruit for a treat...maybe because it stops being healthy once it's smothered in a rum custard sauce? This makes 1 1/2 cups of sauce.

• Ready In: 10 mins
• Serves: 4-6

Ingredients

• 2  eggs
• 3  egg yolks
• 2 -4  tablespoons rum (I use 4 tb. white rum)
• 1⁄2 cup sugar
• 2  tablespoons fresh lemon juice

Directions

1. Whisk together all of the ingredients in a double boiler.
2. Heat the sauce, whisking continuously, for about 5 minutes, just until it thickens (don't let it boil, or it will curdle!).
3. Remove from the heat. Serve warm or chilled -- both ways are good!