Olly Wendt

One name is inextricably linked with Wendt & Kühn: Olly Wendt (née Sommer). On February 15, 1920 she began work at the manufactory as a craftswoman and for more than 60 years her work as a designer left its creative imprint on the story of Wendt & Kühn. Countless figurines in our collection such as the Marguerite Angels, the animals and the Moon Family bear her unmistakable hallmark. To mark the 100th anniversary of her joining Wendt & Kühn, we will be showing the path taken by this extraordinary woman and talented designer.

Olly Wendt’s Lemon Dessert

Ingredients

2½ cups water
1 cup sugar
Juice of 1½ lemons
Lemon zest of half an unwaxed lemon
3 dessert spoons corn starch (up to seven if necessary)
3 eggs

Method

Mix together the water, sugar, lemon juice, lemon zest and corn starch, and bring to the boil stirring constantly. Leave the mixture to cool a little.

Separate the eggs and whisk the egg whites until stiff. Gently fold them into the lemon mixture along with the egg yolks.

Place the lemon dessert in the fridge and serve cold.
You can also lightly freeze it in the freezer.