INGREDIENTS
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3 or 4 large Meyer Lemons (approximately 12 oz, total to yield 1 cup of whole lemon puree)
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3 large eggs
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1 cup sugar
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3 cups almond meal
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1 tsp baking powder
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1 tsp lemon extract
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3 Tbsp unsalted butter, at room temperature
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juice of 1 lemon
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1 1/2 cups confectioner's sugar