Bring the chicken stock to the boil in a saucepan.
Meanwhile, whisk the yolks with the lemon juice, zest and cream in a bowl then gradually whisk the mixture into the hot stock.
Keep whisking over a medium heat until the sauce thickens and bubbles.
I deliberately don't season the sauce with salt and pepper as the roast chicken is seasoned and I love the plain creamy lemon. However, feel free to season to your own taste.Also delicious with stuffed mini pumpkins.Good wine varietals that pair with lemon sauce: any 'creamy' chilled whites such as Chardonnay, Chenin Blanc, Marsanne, Roussane or Viognier are my personal favourites as they are buttery and fruity. So, a Côte du Rhône white to a Burgundy chardonnay to a Condrieu.