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.
© 1990 Mireille Johnston estate. All rights reserved.