Rheinischer Bund

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  •    90 g    Sugar
  •         5    Eggs, separated
  • ¼ liter    White Wine
  •   1 tsp    Lemon Zest, grated
  •   2 tsp    Lemon Juice
  •   2 tbs    Potato Starch
  •   2 tbs    Almonds, sliced
  •    90 g    Sugar for Meringue
  •               Almond Macaroons


Butter a glass casserole dish (6″x10″).
Line the bottom with almond macaroons.
In a double boiler whisk together lemon juice, egg yolks, wine, 90 g sugar, lemon zest and potato starch.
Cook, while stirring constantly, until the mixture thickens somewhat. Remove from heat and allow to cool a little.
Beat the egg whites with the 90 g of sugar until stiff peaks form.
Pour the egg yolk mixture into the casserole dish.
Top with the egg whites and sprinkle on the almonds.
Bake at 300°F until the meringue is lightly browned, approximately 15 minutes.

Served at our house on special occasions.

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