Summary

Ingredients

• 2 egg yolks
• 50 grams sugar
• 1 teaspoon cornstarch
• 0.5 ½ lemon (s), organic
• 250 ml white wine, but also works with red wine
• 2 egg whites

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Instructions

1. Beat the egg whites until stiff and chill.
2. Mix the egg yolks with sugar, cornstarch, lemon juice and zest in a saucepan. Add the white wine and heat over medium heat for 10 to 15 minutes. Keep beating with the whisk or, even better, with the electric whisk, until a thick, foamy mass is formed. The mixture must not boil, otherwise the egg yolk will curdle.
3. Let the soup cool down and fold in the egg whites just before serving.
4. Again a classic from my childhood. We have wake-up cuts or poor knights and compotes.