Lemon and White Wine Foam

Beat the egg whites until frothy

In a separate bowl, combine the yolks with the sugar and whisk until smooth

Beat well until stiff peaks form

Add the grated lemon zest and lemon juice, along with the white wine, beating continuously without stopping

Place over low heat and stir with a wooden spoon until the mixture thickens slightly

Do not let it boil

Still over low heat, add the egg whites in a slow and steady stream, stirring constantly

Remove from heat and allow to cool

Chill in the refrigerator until serving time

Serve each portion with a vanilla or champagne wafer

Yield 4-6 servings