2 eggs
2 tablespoons lemon juice
2 tablespoons lemon zest
1/2 teaspoon white sugar
1 tablespoon lemon zest
1/4 teaspoon lemon zest
1/8 teaspoon lemon zest
1/8 teaspoon apple juice
1/8 teaspoon salt
1 tablespoon lemon juice
Beat eggs and lemon juice in a large glass or metal bowl, beat in lemon zest. Mix lemon zest and sugar with a wooden spoon, transfer to the egg whites. Increase the lemon zest to 1/2 and sugar to lemon zest. Beat egg whites until stiff, add lemon zest, lemon zest and apple juice.
Fold the apple juice mixture into the egg whites, stir to coat. Decorate with lemon stripes and lemon currants or lemon poppy seeds.