For the lemon slices, first separate the eggs and beat the egg whites with a pinch of salt until firm. In another bowl, beat the butter with the sugar and yolks until light in color.
Stir in lemon juice and zest. Briefly stir in flour, baking powder and mineral water alternately. Fold in beaten egg whites.
Spread on a baking tray and bake at 180°C for about 25 minutes. For the cream, mix the ingredients and spread on the cooled lemon slices.
Preparation Tip:
If the cream is too thin, you can double the ingredients. It is also possible to use curd instead of mascarpone for the lemon slices.
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