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Ingredients
- 1 3/4 cups almonds
- 1 1/4 cups sugar
- 6 eggs
- lemon zest
Method
- Preheat the oven to 180 degrees Celsius.
- In a food processor or coffee grinder, blend the almonds until fine.
- Set a bowl over simmering water and add the eggs to the bowl. Whisk until frothy. Add the sugar in little by little as the eggs keep gaining volume and turning almost white in color.
- Remove the bowl from heat and fold in the almonds and lemon zest.
- Line a tart pan with parchment paper and generously grease the paper.
- Pour the batter into the tart pan and bake 30 minutes.
