Begin by mixing the butter with the lemon zest and sugar in a bowl until light and pale. Add the egg yolks gradually and mix well.

Add the flour, all at once, and the salt and mix well.

Transfer in a 35x25cm cake frame and level well. Freeze for 20 minutes.

Take out from the freezer and spread on top the strawberry jam. Keep in the freezer.

Whip the egg whites until foamy, then start adding the sugar, gradually, mixing well.

Keep mixing until the meringue is stiff and glossy.

Add the lemon zest, dark rhum and almond flour and mix well.

Spread the meringue over the jam layer. Level well.

Bake at 160C for 30 minutes or until golden brown.

Cool down then cut into small bars or squares.