Dissolve the sugar with the lemon zest while stirring and boil to light brown caramel. Allow to cool slightly.
Beat the egg yolks until thick and fluffy, then slowly add to the warm caramel. Stir constantly so egg yolks do not curdle. Allow the mixture to cool.
Now form into a thumb-thick roll on a surface sifted with powdered sugar. Cut 2 cm long pieces into small pieces. Shape the pieces into balls the size of walnuts.
Roll the confection in confectioners’ sugar and place in small paper sleeves. Garnish with the chopped pistachios.
The confection should be eaten as fresh as possible and kept cooled until then.
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