- 8 egg yolks
- ½ cup sugar
- 1/3 cup plus 2 teaspoons water
- ½ stick cinnamon
- zest of 2/3 lemon
- Additional sugar for coating
- Beat the egg yolks, then pass them through a fine-meshed strainer into a heat-proof bowl.
- Combine the remaining ingredients in a small, heavy saucepan. Bring to a boil over medium heat and cook until the syrup reaches the soft-ball stage (There are two easy ways to tell: If you use a candy thermometer, this stage is between 235 and 240 degrees F. The low-tech way to test for readiness is to drop a small amount of the syrup into a bowl of ice water. If the syrup is ready, it will form a soft little ball that you can easily pick up and press flat between your fingers; if it's not ready yet, it will dissolve in the water).
- Remove the cinnamon stick and lemon zest from the syrup, then gradually whisk the syrup into the egg yolks.
- Return the syrup and egg mixture to the saucepan. Cook over medium heat, whisking constantly, until the mixture thickens and starts to pull away from the sides of the pan.
- Put the mixture in a clean container and refrigerate until firm.
- Roll the cooled mixture into walnut-size balls and roll the balls in sugar.
- If you want to be fancy, put the balls in frilly little paper cups for serving.