4 eggs
1 (25 ounce) can sliced almonds
2 tablespoons white sugar
1 teaspoon lemon zest
2 tablespoons margarine
1 (3 ounce) can crushed pineapple with juice
1/8 teaspoon ground nutmeg
1/4 cup cornstarch (optional)
Place egg yolks in a medium or large bowl. Beat together sugar, lemon zest, margarine, crushed pineapple with juice and nutmeg.
Stir egg yolk mixture into batter and stir in cornstarch if desired. Place mixture in a separate lined and cut in to oval shape, or as directed on waxed paper. Refrigerate until set.
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