Boil 0, 4 liters of wine with the sugar. In the meantime, cut the lemon into slices, but so that the slices still hang together, as with the radish. Add to the wine form, gently simmer for 15 minutes.
Take out the lemon, squeeze (into the wine), but do not squeeze hard. Whisk the egg yolks and eggs with the remaining (cold) wine, add the hot wine-sugar mixture gradually, stirring constantly so that the egg yolks do not curdle. Continue stirring on the stovetop over low heat until a cream forms.
Place the lemon in the center of a baking dish, pour the cream over it and bring to the table sprinkled with rock candy.
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