Ingredients : Makes about 30 bonbons

Preparation:

• Combine the egg yolks and condensed milk in a double boiler. Add lemon zest.

• Cook over medium heat, stirring constantly, until very thick and mixture coats the back of a spoon when lifted, about 30 minutes. Chill for 1 hour for easier handling.

• Grease hands and shape egg mixture into small balls, placing each ball into a greased pan.

• In the saucepan, melt sugar and cream of tartar over low heat. Do not stir, otherwise sugar will crystallize. When the sugar becomes a brown syrup, stir then dip each ball into the syrup with a pair of tongs, swirling to coat evenly. Keep the syrup over low heat so it does not harden. Alternatively, if you do not wish to coat the ball in syrup, dust them lightly with sugar.

• Put each coated ball into a greased pan and set aside to cool. Wrap individually in cellophane, if desired, before serving.