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Lemon Pudding

4 servings

Ingredients

• 1 bottle white wine
• 10 pcs eggs
• 250 g sugar
• 3 pcs lemons
• 35 g isinglass or gelatin
• 1 tbsp starch

Instructions

1. Dissolve the isinglass in water and strain the liquid through a cheesecloth.
2. Grate two lemons onto the sugar, squeeze the juice from three lemons.
3. Whisk the egg yolks and bring to a boil with the wine and dissolved starch, stirring constantly.
4. Quickly remove the pot from the heat, thoroughly stir in the stiffly beaten egg whites, and pour the mixture into an oiled mold.

Modernized from a treasured 19th-century German cookbook.