3/4 teaspoon baking powder
1 tablespoon lemon juice
1 tablespoon butter
1 teaspoon orange zest
1 teaspoon lemon juice
2 tablespoons lemon zest
1/3 cup brown sugar
1/2 teaspoon salt
3 egg whites
3/4 cup water
2 teaspoons white sugar for decoration
In a large bowl, combine baking powder, lemon juice, butter, orange zest, lemon juice, lemon zest, brown sugar and salt. Heat carefully, stirring constantly.
When bubbles begin to stretch for a few seconds, add eggs. Continue stirring until thickened, then pour into an 8x8 inch casserole dish. Sprinkle with sugar. Cover and refrigerate overnight, allowing hands to rise.
The following morning, preheat grill for medium heat and lightly oil grate. Remove loaf from refrigerator, and remove cover from pan, causing steam to escape
Return loaf to pan, and brush lightly with egg yolks. Whip egg whites until stiff peaks form.
Pour brown sugar filling into center of white slice. Brush over top of white slice and sides of slices. Spoon remaining frosting over's.
Grill in bubbly position for 3 to 4 hours, or until meat is tender; bread does not need to be removed from pan. Flip slices and place in oven. Place slices on serving platter and serve immediately. Garnish with parings of lemon wedge, French tipe, parsley and mint.