For the pumpkin seed casserole, whisk yolks, sugar and lemon zest until foamy. Beat egg whites until stiff and stir in 20 g sugar.
Mix pumpkin seeds, breadcrumbs, flour and add alternately with snow to the yolk mixture, fold in pumpkin seed oil.
Pour the mixture into greased molds sprinkled with pumpkin seeds, bake at 180 degrees for 22 minutes. Turn out the pumpkin seed casserole and sprinkle with powdered sugar.
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