Serves 4

2 large cold eggs
2 large cold egg yolks
3/4 cup sugar
1/2 cup fresh Meyer lemon juice (about 2 lemons)
Grated zest from Meyer lemons
1 pint fresh strawberries

Remove hulls from the strawberries and cut into quarters. Set aside.

Bring two inches of water to a simmer in a saucepan that is slightly smaller than the diameter of the bowl you will be using for the sabayon. In a large glass bowl, whisk the eggs, yolks, sugar, and lemon zest until the mixture is lighter in color and smooth.

Turn the heat down to medium. Set the bowl over the pot and, using a large whisk, whip the mixture while you turn the bowl. After about two minutes, when the eggs are foamy and have thickened, add one-third of the lemon juice. Continue to whisk vigorously and, when the mixture thickens again, add another one-third of the lemon juice. Whisk until the mixture thickens again, add the remaining lemon juice. Continue whisking vigorously, still turning the bowl, until the mixture is thickened and light in color and the whisk leaves a trail in the bottom of the bowl. The total cooking time should be 8 to 10 minutes.

Divide strawberries among 4 bowls. Spoon sabayon over the top and serve immediately.