There is nothing intimidating about these zesty beauties (except maybe finding almond meal):
(serves 6)
2 t. coconut oil
4 large eggs, yolks and whites separated
3 T. honey, softened
1 lemon, zested and juiced (1 T. zest, 3 T. juice)
3 T. almond meal
1/4 t. Kosher* salt
Preheat the oven to 350. Grease six 4 oz. ovenproof ramekins with coconut oil up to rim. Chill ramekins in the refrigerator. Whisk together 3 egg yolks, honey, lemon zest, lemon juice, and almond meal in a med. bowl (reserve extra egg yolk for another use). Beat 4 egg whites and salt with electric mixer til stiff peaks form. Fold meringue into egg yolk mixture with spatula. Fill ramekins two-thirds full, and bake 10-12 mins. or until puffy and golden brown. Serve immediately with a hot cup of coffee or tea. Great for brunches!!
"Walk by faith not by sight today".
Love,
MM
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