3 lemons, 180 g of almonds, 180 g sugar, 8 eggs, 80 g butter, 1 small glass of limoncello, 400 g strawberries, 250 g of sugar.
Put three pots of water on the fire, boil the lemon from an other pan every 5 minutes. Remove them from the water, let cool, open it, remove the seeds and shake it.
Whip the egg yolks with half the sugar, add the lemon shakes, chopped almonds and lemon.
Butter and sprinkle with powdered sugar portion of pudding molds.
Whip the whites on a water bath with the remaining sugar, embed them to the mixture gently and fill the molds.
Place in oven at 180 degrees for 15 minutes.
accompanying the mold and serve with strawberry sauce, made with sugar beaten together.
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