Australian Women's Weekly
Ingredients
Method
1.Preheat the oven to moderate, 180°C (160°C fan-forced). Grease a 20cm x 30cm lamington pan; line pan with a strip of baking paper to cover the base and overlap the two long sides.
2.Beat butter, vanilla and sugar in a small bowl with an electric mixer until pale and fluffy. Stir in almond meal and sifted flour. Press mixture evenly into prepared pan. Bake in a moderate oven for about 25 minutes or until browned lightly. Cool.
3.Combine milk, rind, juice and egg yolks in a small bowl. Spread lemon mixture onto pastry base; refrigerate for 30 minutes or until just set
4.Meanwhile, beat the egg whites in a small bowl with an electric mixer until soft peaks form. Gradually add the extra sugar, beat until dissolved between additions. Fold in the chopped almonds. Spread meringue over filling and sprinkle with extra almonds. Bake in a moderate oven for about 15 minutes or until browned lightly.
