Recipes+
Ingredients
Method
1.Preheat oven to 180°C (160°C fan-forced). Spray a 25 x 7.5cm (base measurement) bar pan with oil. Line base and 2 long sides with baking paper, extending paper at long sides for handles.
2.Using an electric mixer, beat egg whites in a medium clean, dry bowl until soft peaks form. Gradually add sugar, beating well after each addition, until sugar dissolves. Add zest; whisk until just combined.
3.Sift flour over egg-white mixture; add almonds. Fold flour and almonds into egg-white mixture until just combined. Spread mixture into prepared pan. Using wet fingers, smooth surface. Bake for 30 minutes or until a skewer inserted at centre comes out clean. Remove from pan. Cool on a wire rack.
4.Reduce oven temperature to 120°C (100°C fan-forced). Using a serrated knife, cut loaf into 5mm-thick slices. Place slices, in a single layer, on a large baking tray. Bake for 40 minutes or until dry, crisp and light golden. Cool on tray.
You’ll need about 3 lemons for this.
Note
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