5 whipped egg whites
5 egg yolks
180 ml of sugar
5 ml of grated lemon zest
60 ml of Sorrento IGP lemon juice

Beat the egg yolks well, adding the sugar little by little.

Combine the grated lemon peel and lemon juice.

Whip the egg whites until stiff and gently mix them into the mixture.
Pour the mixture into a buttered mold and dusted with sugar.

Bake in a bain-marie in a preheated oven at about 180 degrees for 30 or 35 minutes.

The dessert is ready when it has hardened.

It can be served decorated with thin slices of lemon or with lemon cream