Limoncello and Meyer Lemon Sabayon with Crispy Macadamia Cakes and Candied Lemon Rind

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  • Level: Intermediate
  • Total: 1 hr 15 min
  • Prep: 30 min
  • Inactive: 15 min
  • Cook: 30 min
  • Yield: about 12 servings
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6 egg yolks

1/2 cup sugar

1/2 cup limoncello

1/4 cup heavy cream

1 lemon, zested

Macadamia Sable:

1 cup chopped macadamia nuts

1 cup all-purpose flour

1/2 cup sugar

1 stick melted butter

1/4 teaspoon salt

1/4 teaspoon white pepper

1/4 cup water

1 lemon, rind julienned


  1. Put the egg yolks, sugar, limoncello and cream in a large heat-proof bowl and lightly whisk together. 
  2. Put the bowl over a pot of simmering water. Whisk the cream mixture over low heat while the mixture froths up and thickens and the eggs are cooked, about 4 to 5 minutes. Remove from the heat and stir in the lemon zest. 
  3. Preheat the oven to 425 degrees F. 
  4. In a food processor, roughly chop the macadamia nuts. Add the remaining ingredients and pulse to blend and form a dough. Roll out the mixture between 2 sheets of parchment and cut out rounds with a 3 or 4-inch ring cutter. Put the rounds on a parchment paper lined baking sheet and bake them for 15 minutes. 
  5. In a small saucepan, over low heat, add the sugar, water and lemon rinds and simmer for 15 minutes. Drain the rinds and allow them to dry. 
  6. To serve, arrange the cakes, overlapping slightly, on a rectangular or square plate and drizzle with some sabayon sauce. Sprinkle with lemon rind and enjoy!