First wash the lemons well under running water, then cut off the cap and scoop out the pulp (which you will set aside to get the juice) with a teaspoon, leaving a shell of at least 1 cm thick.
Separate the yolks from the whites and whip them until stiff peaks with a pinch of salt.
Separately, work the egg yolks with sugar and flour, then add the filtered lemon juice.
Once you have obtained a smooth and homogeneous mixture, also incorporate the egg whites, mixing slowly with a spatula, with movements from the bottom up.
Arrange the lemons in a baking dish, fitting them so that they remain straight, and fill them with the mixture.
Then cook for about 30 minutes at 180 ° C, in a preheated convection oven.
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