Lemon Panna Cotta Dessert

Preheat the oven to slow (150°C) and set aside

Mix together the flour, confectioners' sugar, and nuts

Add the melted butter and mix until a crumbly texture forms

Transfer this mixture to a baking dish and bake for 20 minutes, or until golden brown

Let it cool completely before refrigerating half of it in a separate container

Set aside

Beat the egg whites until stiff peaks form, then add the sweetened condensed milk, lemon juice, and lemon zest

In another bowl, beat the egg yolks until thickened, then mix with the lemon mixture

Gently fold in the remaining flour to prevent deflation

Transfer this mixture over the cooled half of the panna cotta and sprinkle with the remaining flour

Refrigerate for 4-6 hours before serving.