Lemon Sabayon

2 large pastured eggs, separated

3 tbsp lemon juice

1 ½ tsp lemon zest

2 tbsp raw honey

1 tbsp butter, cold and cubed

pinch salt

lemon base - in a double boiler, whisk 2 egg yolks, lemon juice, zest, honey. and salt constantly over low heat until thickened

emulsify - remove from heat and whisk in butter a cube at a time until glossy

whip egg whites - to stiff peaks

fold and chill - stir egg whites into lemon mix and then pour into cups. decorate with a thin slice of lemon

refrigerate 2 hours

yum!