Boil a syrup on the stove from tap water, sugar, sherry and lemon skin. Cut out the lemon skin.
Preheat electric oven to 175° Celsius.
Mix egg yolks lightly with a fork or possibly a whisk and mix leisurely with the hot syrup.
Oil a shallow dish, pour in the egg mixture. Cover with aluminum foil and cook in a bain-marie in the grease pan for about 20 minutes.
Turn out of the mold and cut into lozenges. Offer four pieces each with a little bit of lemon yogurt. If desired, sprinkle with lemon balm leaves.
Our tip: Use bacon with a fine, smoky note!
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