50 g (2 oz) butter
2 egg yolks
1 whole egg
125 g (5 oz) caster sugar
grated zest of 2 lemons
20 ml (1 1/2 tbsp) lemon juice, strained
2 egg whites
75 g (3 oz) ground almonds
1 recipe Strudel Dough
25 g (1 oz) butter, melted
2 egg yolks
1 whole egg
125 g (5 oz) caster sugar
grated zest of 2 lemons
20 ml (1 1/2 tbsp) lemon juice, strained
2 egg whites
75 g (3 oz) ground almonds
1 recipe Strudel Dough
25 g (1 oz) butter, melted
method
1. Beat two thirds of the butter until pale and creamy.
2. Whisk in the egg yolks one at a time and the whole egg.
3. Beat in 75 g (3 oz) of the sugar and mix in the lemon zest. Set aside.
4. Beat together the lemon juice and 50 g (2 oz) sugar.
5. Whisk the egg whites until they stand in firm, snowy peaks and beat the lemon juice and sugar mixture into them until they are thick and glossy.
6. Melt the remaining butter and brush the strudel dough with some of it.
7. Cover two-thirds with the butter and egg yolk filling.
8. Scatter the ground almonds all over and cover with the lemon and egg white mixture.
9. Roll up the strudel lightly. Brush with melted butter and finish as before.
10. Bake in a preheated oven at 200°C (400°F) Gas 6 for 30 minutes and serve warm.
2. Whisk in the egg yolks one at a time and the whole egg.
3. Beat in 75 g (3 oz) of the sugar and mix in the lemon zest. Set aside.
4. Beat together the lemon juice and 50 g (2 oz) sugar.
5. Whisk the egg whites until they stand in firm, snowy peaks and beat the lemon juice and sugar mixture into them until they are thick and glossy.
6. Melt the remaining butter and brush the strudel dough with some of it.
7. Cover two-thirds with the butter and egg yolk filling.
8. Scatter the ground almonds all over and cover with the lemon and egg white mixture.
9. Roll up the strudel lightly. Brush with melted butter and finish as before.
10. Bake in a preheated oven at 200°C (400°F) Gas 6 for 30 minutes and serve warm.
serving amount
serves 8
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