Rum Sabayon Sauce - cooking recipe

Ingredients

2 eggs
3 egg yolks
2 -4 tablespoons rum (I use 4 tb. white rum)
1/2 cup sugar
2 tablespoons fresh lemon juice

Preparation

Whisk together all of the ingredients in a double boiler.
Heat the sauce, whisking continuously, for about 5 minutes, just until it thickens (don't let it boil, or it will curdle!).
Remove from the heat. Serve warm or chilled -- both ways are good!