Juice of 1 lemon
3 c. wine (white)
3 eggs, separated
1 1/2 c. water
2 tsp. potato starch

Combine sugar, egg yolks, lemon juice, wine and water in a large saucepan and cook over low heat for 15 to 20 minutes, stirring constantly. Mix the potato starch with water until smooth. Add wine mixture, beating well to avoid lumps. Boil only until thick. Remove from fire to cool. Beat egg whites until stiff. Fold into the wine mixture. Refrigerate until cold. Serve with krimsel or pound cake.