Prepare a plate with a few tablespoons of granulated sugar. Beat the egg white and sugar vigorously - stir in the egg yolk and lemon zest, stir in the flour lightly.
Spread the dough on a baking sheet lined with baking paper and bake for about 12 minutes.
Then fall onto a damp tea towel and rub a cold, wet cloth over the paper so that the baking paper can be easily removed.
Quickly cut out 9 circles approx. 12 cm in diameter and press the underside into the sugar, then fold up and allow to cool.
Whip the whipped cream firmly with the cream stiffener, sweeten to taste and add a little lemon juice, fill the omelette with it and place any pieces of fruit on it, sprinkle with icing sugar, chill.
The remaining biscuit leftovers are well suited as a dessert e.g., mix with pudding or fruit salad (cut leftovers and drizzle well with liqueur or cocoa)
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