Separate eggs into yolks and whites.
Cream butter with salt and lemon zest with a mixer. Gradually stir in the yolks, almonds, flour and milk to form a slightly liquid batter.
Beat the egg whites until stiff, adding the sugar in between. Carefully fold the snow into the yolk mixture.
Melt the butter in a large pan, pour in half of the batter, cover and bake until the underside is golden brown.
Divide the dough in half, flip the halves with two forks or a spatula, again bake until golden.
Roughly tear into pieces with two forks.
Put powdered sugar in a fine-mesh sieve and sprinkle over the Schmarren.
Preparation Tip:
Together with the beaten egg whites, you can also fold in 100 g of raisins (soaked in water for 15-20 min). The dough can also be baked in the oven: Pour onto a greased (or paper-lined) baking sheet, bake at 180 °C for about 45 min until golden brown.