|Sugar||2⁄3 Cup (10.67 tbs)|
|Almonds||3⁄4 Cup (12 tbs), finley blanched|
|Lemon juice||2 Teaspoon|
|Lemon rind||1 Teaspoon, grated|
|All purpose flour||3⁄4 Cup (12 tbs)|
Preheat oven to 375Ã‚Â°F.
Beat egg yolks and sugar until light and foamy.
Add almonds, juice and lemon rind, and combine thoroughly.
Beat egg whites until very stiff, and fold into egg yolks, carefully alternating with flour, until mixture is well blended.
Spread in a greased 9-inch spring-form pan, and bake at 375 Ã‚Â°F. 25Ã¢â‚¬â€30 minutes or until cake springs back when touched in center.
Cool, and remove from pan.
Store or freeze until ready to assemble torte.