Lemon pudding
Instructions
Cook in water for about 1 hour lemons, pass them under the Jet of cold water and then through a sieve.
Toast the almonds, remove the skin, chopping and merge them to lemons.
Stir in the egg yolks, liqueur, the clear Mount Snow and sugar.
Pour the mixture into a buttered and floured pan, bake for 30 minutes and serve warm or cold.
Ingredients and dosing for 4 persons
- 2 lemons
- 150 g of sweet almonds
- 6 eggs
- 50 g of icing sugar
- 1 dram of liquor
- Butter
- Flour