Lemon Coconut Lamb

For the lemon coconut lamb, beat egg whites with granulated sugar until stiff peaks form. Cream butter, powdered sugar, egg yolks, vanilla sugar, lemon and orange zest.

Alternately stir in flour and baking powder with snow. Pour the mixture into a buttered and floured lamb mold, bake at 180 °C top/bottom heat for 40 minutes. Leave to cool.

For the glaze, mix sugar with lemon juice until smooth, brush the lamb with it and sprinkle with coconut. Let the glaze dry on the lemon coconut lamb.

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