Tarte Citron Mama

3 extra-large eggs, separated
3/4 cup sugar
1 lemon (grated peel only)
1 cup finely ground almonds
1 tbsp. flour
2 lemons, peeled and thinly sliced

MERINGUE TOPPING
2 egg whites
1/4 cup sugar
3/4 cup finely ground almonds

Preheat oven to 350 degrees. Beat the egg yolks and sugar until they are very pale and the mixture falls from the whisk in a ribbon. Add the lemon peel and mix. Add ground almonds and flour.

In a separate bowl, beat the egg whites until they are stiff. Fold into the batter.

Butter a 9-inch pie plate or tarte tin and pour in the batter. Bake in preheated oven for 30 minutes or until lightly browned. While the tarte is baking, prepare the topping.

When the tarte is done, remove from the oven and cover with lemon slices, allowing them to overlap slightly. Spread meringue topping over lemon slices, using a spatula dipped in cold water. Return the tarte to the oven for 15 minutes. Remove and cool.

MERINGUE TOPPING
Beat egg whites until they reach soft peaks. Slowly add sugar, beating after each addition. Fold in the ground almonds.