Summary

Ingredients

For the meringue topping:

• 6 egg whites
• 1 pinch (s) salt
• 150 grams sugar
• 200 g almond (s), round

For the dough:

• 150 g butter
• 150 grams sugar
• 6 egg yolks
• 2 packs aroma (Citroback)
• 1 teaspoon lemon peel, grated from an untreated lemon
• 1 packet vanilla sugar
• 250 g flour
• 1 glass jelly (lemon jelly)
• 100 g almond (s), chopped

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Instructions

1. Beat the egg whites with the salt until stiff, drizzle in the sugar and keep stirring. Fold in the ground almonds.
2. Mix the butter with the sugar and the egg yolks until frothy. Stir in the Citroback, vanilla sugar, lemon zest and flour.
3. Spread the dough on a baking sheet lined with baking paper.
4. Spread the slightly warmed lemon jelly on the dough. Cover with the meringue and sprinkle with almonds.
5. Bake in a preheated oven at 160 ° C for 40 - 50 minutes.
6. Cut into strips while still hot and allow to cool on wire rack.