Preparation
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Pour the water and sugar into a pan, bring to the boil and let it boil for 15 minutes. Then add the ground almonds, stir and let it boil for another 3 minutes. In a bowl, beat the egg yolks, add the almond mixture, little by little and beating constantly, pour back into the pan and heat, stirring continuously until it thickens well. Pour into a bowl and let cool.
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For the filling: put the water, sugar and lemon peel in a pan, bring to the boil and let it boil until the sugar dissolves. In a bowl, beat the egg yolks, add the sugar syrup in a stream, stirring constantly. Pour back into the pan, through the mesh sieve and bring to the boil, stirring constantly until it thickens, but without letting it boil. Remove from the heat, pour into a bowl, let cool, then add the egg strands, mix everything together and set aside.
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Pour half of the dough into a pan lined with parchment paper and sprinkled with flour. Place the filling on top and cover with the remaining dough.
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Place on a tray sprinkled with flour, remove the paper, sprinkle with plenty of flour, press on the sides to stick and smooth to obtain a homogeneous ''''''''''''''''cheese''''''''''''''''.
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Bake in a preheated oven at 180°C for around 40 minutes or until golden. Remove from the oven, let cool and serve.
