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1
Preheat oven to 170 degrees Celsius.
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2
In a small saucepan, melt 180 grams of butter over low heat until it has a slight smell of hazelnut and the butter takes a little amberish colour.
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3
Filter through a small strainer, and reserve.
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4
In a small bowl, mix together the flour, the powdered sugar, and ground hazelnuts.
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5
Whisk the egg whites with a fork before adding them to the bowl.
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6
Then gradually add the melted butter, mix well.
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7
Pour half the mixture into a square pan (20 x 20 centimeters) covered with parchment paper.
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8
Add the chopped nuts and bake it for about 30 minutes for the financier to become lightly browned.
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9
Let it cool down before cutting, preferably using a bread knife.
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10
To make the lemon curd, pour 80 grams of granulated sugar, 2 whole eggs, 3 egg yolks, and the juice and zest of 2 lemons in a saucepan.
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11
Mix and bring to a boil over low heat, stirring constantly until it thickens.
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12
From the first boiling add 70 grams of diced butter all at once and mix quickly. Reserve.
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13
If you have any pieces of cooked egg whites you may pass your curd through a sieve to obtain a smooth result.
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14
Cut the financial in 3 x 10 centimeter rectangles.
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15
Top with a layer of lemon curd that isn't too thick.
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16
Carefully arrange the fruit, mint leaves, and hazelnut chips and sprinkle it with icing sugar.
