3 lemons
2 c. flour
1 c. potato flour
4 c. sugar
24 egg whites

Simmer whole lemons in water until they are quite soft when tested with toothpick. Remove from water. Cool. Cut into small pieces, removing seeds. Mash lemons, adding sugar. Fold in egg whites which have been beaten stiff. Gradually add sifted flour and potato flour, stirring in one direction. Pour into torte pan greased with butter. Bake 1 hour in moderate oven.