Method

Boil 3 lemons until they can be easily pierced with a straw, but do not overcook, which will release their juice. Dry them in a napkin, halve, discard the seeds, beat the lemons in a stoneware bowl, and rub through a sieve. Beat 18 egg yolks until white with glasses sieved sugar, mix with the lemons, and fold in 18 beaten egg whites. Mix, pour into a buttered tin pan dusted with flour, and place in an oven that is not too hot. (For 6 persons, use ⅓ the indicated proportions.)

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