You will need
Put the sugar in a saucepan with 4 tbsp of water. Heat gently until sugar has dissolved. Bring to the boil and boil for 2-3 minutes until syrupy
Put the egg yolks in a bowl and beat lightly. Slowly pour on the syrup, whisking constantly until pale and thick.
Add the lemon rind, lemon juice and alcohol. Whisk for a futher few minutes, then stir in the cream. Chill in the fridge for at least 1 hour before serving.
Serve with sliced fresh fruit
cooking for one or two