• 6 egg yolks, beaten
• ½ cup sugar
• juice and grated rind of 1 lemon
• 1 cup white wine, sherry, port, Marsala, or a mixture of dark rum and water

In a bowl, beat the egg yolks and the sugar with an eggbeater. When the mixture turns pale and frothy, add lemon juice, grated lemon rind, and the wine and beat for 1 minute. Place the bowl over a pan of hot water and cook for 8 to 10 minutes, stirring constantly with a wire whisk or a fork. The mixture will thicken and become creamy. Don’t overcook or it will curdle.

Pour into a warm bowl or into individual cups. Serve at room temperature—not chilled.