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Filling:
8 egg yolks
300 ml condensed milk
2 tablespoons butter
1 tablespoon white, refined sugar
zest of 1 lemon
Meringue:
8 egg whites
1 teaspoon cream of tartar
250 g white refined sugar
1 teaspoon almond extract (optional)
1/4 to 1/2 cup icing (confectioners'
sugar)
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Method:
To make the filling, mix egg yolks and
condensed milk in a double boiler. Simmer, stirring constantly
until almost thick, about 20 minutes. Add the butter and sugar
and continue stirring for 5 more minutes. Fold lemon zest into
the mixture. Continue stirring over simmering water until orange
in color and thick, about 5 to 10 more minutes. Remove from heat
and set aside. To make the Meringue, beat egg whites and cream
of tartar in a large bowl of an electric mixer until soft peaks start
to form. Gradually add the sugar and almond extract, if desired,
and continue beating until stiff peaks form, about 10 minutes.
Do not overbeat. Preheat oven to 190 degrees Celsius. Line
a greased baking tray with waxed paper and grease waxed paper well.
Sprinkle icing sugar on greased waxed paper. Spread the egg
white mixture on the paper, covering it entirely. Bake until top
is brown, about 10 minutes. Have another greased baking tray
ready. Invert the egg white meringue onto this waxed paper so
that brown side is below. Spread egg yolk filling on the egg
white meringue. Fold one side of the meringue towards the
middle, then fold other side over to enclose filling completely.
Dust with icing sugar.
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