Baked Strawberries with Meyer Lemon Zabaglione

1/2 cup water
1 tsp grated lemon zest
1/4 cup Meyer lemon juice 2 lemons
1/4 tsp salt
6 large egg yolks
2/3 cup evaporated cane juice
4 cups strawberries washed, dried and stemmed. If berries are large, cut them in half
1/3 cup sugar for caramelized crust

Preheat oven to 400 degrees. Combine water, lemon zest, lemon juice and salt in a small bowl and set aside.
Whip the egg yolks and cane juice in a medium bowl until frothy. Set the bowl over a pot of simmering water. Continue whipping until the mixture thickens. Gradually add the lemon mixture while whipping. Continue cooking and whipping the mixture until it is thick and tripled in volume. Remove the bowl from the heat and continue to whip until the mixture is cool to the touch. Set aside and prepare the berries, occasionally whipping the mixture.
Place the berries in 8 individual ramekins. Bake in the oven till the berries are warm and just starting to release their juices.
Remove the berries from the oven. Spoon the zabaglione over the berries and sift the remaining sugar on top. The sugar may be placed under the broiler to caramelize the sugar or with a hand-held kitchen torch. Serve immediately.