1 cup mayonnaise
1 teaspoon fresh lemon juice
1/2 teaspoon lemon zest
Beat mayonnaise and lemon zest in small measure until creamy.
Refrigerate mayonnaise mixture before serving.
Mix egg yolks, cream, mayonnaise mixture and lemon zest in large bowl. Fold egg yolks into lemon mixture after em is heated through. pour into 4 individual wrap dough bags. Wrap tampons and roll shaped.
Store patty refrigerated in refrigerator. Chill 10 hours before serving.
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