Carrot Pudding

Ingredients

 * 6 eggs, separated
 * 2 cups carrots, grated
 * 1/4 cup potato starch
 * 1/3 cup sweet wine
 * 3/4 cup sugar
 * 1/3 cup matzoh meal
 * 1/2 tsp salt
 * 2 tsp lemon rind, grated

Instructions
Beat egg yolks until light and thick, gradually adding sugar. Stir in carrots, matzoh meal, starch and salt. Add wine, lemon juice and lemon rind. Blend well. Beat egg whites until stiff but not dry. Fold into carrot mixture. Pour into greased 2-quart baking dish or mould. Bake at 300° for 45 minutes.