Yemas de Santa Teresa egg yolk sweets

Wash the lemon and use a vegetable peeler to remove strips of zest without the white pith. Heat water, white sugar and lemon peel in a small saucepan over medium heat for about 15 minutes until a thermometer reads 105 °C, without colouring. Remove peel. Crack the eggs and separate the yolks from the whites. Whisk and strain the yolks. Slowly stream syrup into the yolks while whisking continuously. Return to the saucepan and cook gently for about 30 minutes, stirring constantly, until a thick paste pulls away from the sides without catching on the bottom.

Use for the recipe: half an unwaxed lemon (prepare 1 unwaxed lemon).

Transfer to a clean shallow dish and cool completely for about 120 minutes. Sift icing sugar onto a plate. Lightly oil hands and gently shape about 26 small balls. Roll in icing sugar and place in paper cases. Cover and refrigerate for at least 120 minutes before serving.