2 small lemons
6 eggs, separated
1 cup sugar
1 cup chopped almonds
1/2 teaspoon vanilla extract
Boil whole lemons in plenty of water for 2 hours. Cool, remove seeds, and chop
Preheat oven to 350F.
Beat egg yolks till frothy. Slowly add sugar, chopped
lemon, and almonds.
Beat egg whites until stiff. Gently fold the egg whites into the egg
Grease a 9 x 13" cake pan.
Pour mixture into pan. Bake about 40 minutes
or until lightly
brown (keep a close eye on these and check them frequently.)
Check for doneness
inserting a wooden pick, which must come out clean.
When cool, cut into 3-inch
and dust with powdered sugar.