2 large egg whites
2 1/2 ounces [83 g] caster sugar
Grated rind of 2 lemons
3/4 cup [105 g] flour
4 ounces [113 g] blanched almonds
Preheat oven to 350°F [180°C].
Grease and line base of a 3 x 10-inch [7 x 25-cm] bread pan.
Beat together egg whites and caster sugar into a medium bowl with an electric mixer for about 5 minutes, or until mixture is thick and sugar dissolved.
Stir in grated lemons rind, flour and blanched almonds.
Spread mixture into prepared pan.
Bake into the preheated oven for about 30 minutes, or until lightly browned.
Cool in pan.
Remove from pan; wrap in foil, and let stand overnight.
Using an electric serrated knife, cut the loaf into very thin slices.
Arrange slices into a single layer onto ungreased baking sheets.
Bake into a slow 300°F [150°C] oven, for about 20 minutes, or until lightly browned and crisp.
Will keep for 3 weeks or so, stored into an airtight container.