Meyer Lemon Sabayon with Oranges

Recipe courtesy of Estate Culinary Team


3 Cara Cara Supreme oranges
2 whole large eggs
4 large egg yolks
½ cup granulated sugar
¼ cup Meyer lemon juice
Zest of 2 Cara Cara Supreme oranges
2 Tbsp diced butter, chilled
Optional: chopped pistachios for garnish


Zest the peel and cut away the pith from the oranges. Remove orange segments from peel and squeeze the remaining insides of their juice. Reserve orange segments in juice.

Whisk together whole eggs, egg yolks, and sugar in a metal bowl until well combined. Set bowl over a simmering pot of water and whisk until frothy, or about 2 minutes.

Add lemon juice in two parts, whisking continuously until thickened. This should take 1-2 minutes. Continue whisking until Sabayon reaches 170 F, or about 6 minutes.

Remove from heat and whisk in chilled butter one piece at a time until incorporated.

Cool mixture slightly and serve over Cara Cara Supreme orange slices. Garnish with crushed pistachios and remaining juice from the oranges. Enjoy with St. Supery Muscat Canelli.


Image: Romulo Yanes for

Wine Pairing: Dollarhide Estate Vineyard Muscat Canelli

Reviews (0)

There are currently no reviews for this recipe. Why don't you leave one of your own?

You must be logged in to leave a review. Log in here.