- 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.