2 egg whites
1 cup white sugar
2 teaspoons grated lemon zest
2 egg yolks
1 3/4 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 cup canned egg whites
1 cup white sugar
1/2 cup chopped almonds
Preheat oven to 425 degrees F (220 degrees C). Grease a 9x9 inch baking dish. In a large bowl, combine egg whites, 1 cup sugar and lemon zest. Beat in egg yolks one at a time, then stir in flour, salt and baking soda. Break egg yolk mixture into empty pastry bags. Pour eggs into prepared crust.
Bake in preheated oven for 10 minutes. Reduce oven temperature to 350 degrees F (175 degrees C) and bake for an additional 30 minutes or until a knife inserted into center comes out clean. Let cool in pan 10 minutes before removing to wire racks to cool completely.
Melt chocolate in a double boiler over simmering water, or in the microwave or over a double boiler. In a small bowl, combine egg whites and 1 cup sugar; beat until soft peaks form. Gradually beat in the almonds. Vanilla blending creamer may be used for creamier version of the filling.