Rheinischer Bund

Ingredients:

90 g

Sugar

Butter a square casserole dish.

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.

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

Was served at our house on special occasions.