Limoncello and Meyer Lemon Sabayon with Crispy Maca

Name: Limoncello and Meyer Lemon Sabayon with Crispy Macadamia Cakes and Candied Lemon Rind
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 egg yolks; 1/2 cup sugar; 1/2 cup limoncello; 1/4 cup heavy cream; 1 lemon, zested; 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; 1/2 cup sugar; 1/4 cup water; 1 lemon, rind julienned

Servings: persons

6 egg yolks
1/2 cup sugar
1/2 cup limoncello
1/4 cup heavy cream
1 lemon, zested
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
1/2 cup sugar
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.
3
Whisk the cream mixture over low heat while the mixture froths up and thickens and the eggs are cooked, about 4 to 5 minutes.
4
Remove from the heat and stir in the lemon zest.
5
Preheat the oven to 425 degrees F.
6
In a food processor, roughly chop the macadamia nuts.
7
Add the remaining ingredients and pulse to blend and form a dough.
8
Roll out the mixture between 2 sheets of parchment and cut out rounds with a 3 or 4-inch ring cutter.
9
Put the rounds on a parchment paper lined baking sheet and bake them for 15 minutes.
10
In a small saucepan, over low heat, add the sugar, water and lemon rinds and simmer for 15 minutes.
11
Drain the rinds and allow them to dry.
12
To serve, arrange the cakes, overlapping slightly, on a rectangular or square plate and drizzle with some sabayon sauce.
13
Sprinkle with lemon rind and enjoy!
14
Food Network Kitchens have not tested this recipe and therefore, we cannot make representation as to the results.

882

kcal

Calories

Fat

105

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 6 egg yolks, 1/2 cup sugar, 1/2 cup limoncello, 1/4 cup heavy cream, and more.

Yes, Limoncello and Meyer Lemon Sabayon with Crispy Macadamia Cakes and Candied Lemon Rind falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

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

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions