Ingredients:

•     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

Directions:

Butter 7 Glass Custard Cups (6 oz).**
Place 1 almond macaroon at the bottom of each cup.
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.
Divide the egg yolk mixture (custard) into the 7 cups.
Top with the egg whites and sprinkle on the almonds.
Bake at 300°F until the meringue is lightly browned, approximately 15 minutes.

When refrigerated the custard might weep fluid. There might also be some whipped egg whites left over for extra meringue.

Served at our house on special occasions.

**  Pyrex Glass Bakeware Custard Cups (6 oz) on Amazon (we do not get paid for supplying this link)