Combine egg yolks, 1/2 cup sugar, and salt in a large mixing bowl; beat at high speed with an electric mixer until thick and lemon colored. Beat the egg whites ( at room temperature) until foamy; gradually add the remaining 1/4 cup sugar 1 tablespoon at a time, beating until stiff peaks form. Gently fold in egg whites and next 3 ingredients into egg mixture. Pour into a half-gallon container; store in refrigerator. Shake before serving and sprinkle with nutmeg. Yield; about 1 1/2 quarts.
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