Recipe

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• 4 tsp unsalted butter
• 4 tsp red currant preserves
• 9 large egg whites, at room temperature
• 1/2 cup vanilla sugar
• 1/2 lemon , zest of
• 4 egg yolks
• 1/4 cup granulated sugar
• 1/2 cup sifted all-purpose flour
• confectioners' sugar , for dusting

• 1 Preheat the oven to 450 degrees
• 2 Place four 9 oval au gratin dishes (or one large oval glass/ceramic lasagna dish) on a baking sheet.
• 3 In each small dish place 1 teaspoon butter and 1 teaspoon preserves. (If you are using a lasagna pan, smear the bottom with the butter and then with preserves.).
• 4 Combine egg whites, vanilla sugar, and lemon zest in a large metal bowl. Beat with an electric hand mixer at high speed until stiff peaks form.
• 5 Beat egg yolks with granulated sugar. Gently fold the egg yolks and flour into the meringue. Use a spatula to place three large mounds of the mixture into each au gratin dish. Lightly smooth the surface of each peak and valley.
• 6 Bake for 8 minutes, until puffed and golden.
• 7 Dust with confectioners' sugar and serve immediately.