Easy and light, this dessert by Stelios Parliaros perfectly combines the wonderful aromas of lemon and butter with the delicate taste of almonds.
Materials for 4-5 individual fireproof dishes or a large one with a diameter of 22-24 cm:
500 gr. sugar
250 gr. almond powder
300 gr. lemon juice
zest of 2 lemons
Ten eggs
190 gr. butter, melted
Procedure
Step 1
Mix the sugar with the almonds, eggs, juice, and zest. Finally, add the butter. Homogenise the ingredients very well to achieve a uniform mixture.
Step 2
Pour the mixture into individual fireproof dishes or a large dish and bake in a preheated oven at 160ºC for 30 minutes for the individual dishes or 1 hour for the large dish.
Step 3
Leave to cool a little, sprinkle with powdered sugar and serve.
See the video:
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