• 125 g Boter
  • 3 g Eieren
  • 125 g Suiker
  • 125 g Amandelmeel
  • 1 pieces Lemon zestes


  • Melt the butter on low fire. Let it cool until 40ºC.
  • Whisk the sugar and the eggs until foamy. Add the lemon zestes and the melted butter.
  • Blend with a spetula the almond powder. When completely mixed, you can fill up a tartelette with the mixture. Excess frangipanne can be frozen and kept for a few months.
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