Preheat the oven to 450 degrees F.
Place four 9-inch oval au gratin dishes (or one large oval glass
lasagna pan) on a baking sheet. In each small dish place 1 teaspoon
of butter and 1 teaspoon of jelly. (If you are using a lasagna
pan, smear the bottom with the butter and then with the jelly.
Combine the egg whites, vanilla sugar, and lemon zest in a large
metal bowl. Beat with an electric mixer at high speed until
stiff peaks form.
Beat the egg yolks with the granulated sugar. Gently fold the
egg yolks and flour into the meringue. Use a spatula to place
three large mounds of the mixture into each au gratin dish.
Smooth the surface of each and bake for 8 minutes, until puffed
and golden.
Serve immediately. This is especially good with Vanilla Sauce,
warm Chocolate Sauce, or cold Strawberry Sauce (recipes separately).
