1/2 cup unsalted butter or margarine, at room temperature
1/2 cup powdered sugar
2 large egg whites
1 cup all-purpose flour
1/4 cup chopped almonds
2 tablespoons grated lemon zest
2 large egg yolks, at room temperature
1/2 cup granulated sugar
1 tablespoon freshly squeezed lemon juice
1/2 cup unsalted butter or margarine, at room temperature
1/2 cup powdered sugar
2 large egg whites
1 cup all-purpose flour
1/4 cup chopped almonds
2 tablespoons grated lemon zest
2 large egg yolks, at room temperature
1/2 cup granulated sugar
1 tablespoon freshly squeezed lemon juice
Preheat the oven to 325°F (moderate)
Grease a rectangular baking dish and dust with flour
In a bowl, cream the butter or margarine until smooth
Add the powdered sugar and mix well
Add the egg whites, flour, almonds, lemon zest, and mix until well combined
Spread in the prepared dish and bake for 10 minutes
Remove from oven and let cool
Beat the egg yolks until frothy
Add the granulated sugar, a little at a time, beating until stiff peaks form
Add the freshly squeezed lemon juice, beating until well mixed
Spread over the cooled cake layer
Bake for an additional 25 minutes, or until golden brown
Let cool completely, then cut into bars or small squares
