1. Mix the lemon juice and honey in the upper part of an enamel or glass double boiler, stir in the egg. Set it over hot water, stir and simmer until the mixture thickens. Remove from the heat and let cool.
2. Beat the cheese with the milk, salt and nutmeg.
3. When the egg mixture is cool, fold the cheese mixture into it and whip 30 seconds.
4. Good with fruit salads or vegetable salads such as asparagus or artichokes.