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1. With a pastry brush, coat the bottom and sides of a plain 3-cup heatproof mold (preferably a loaf mold) with the softened butter.
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2. In a large mixing bowl, beat the egg yolks and almonds together with a whisk or a rotary or electric beater until the yolks are thick and lemon colored.
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3. Pour the mixture into the mold and cover it tightly with a sheet of buttered foil. Place the mold on a rack in a deep pot, and add boiling water to a depth of 1 inch in the bottom of the pot.
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4. Bring to a boil over high heat, cover the pot, reduce the heat to low and simmer for 20 minutes, or until a knife inserted in the center of the egg mixture comes out clean.
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5. Run the blade of a knife around the inside edges of the mold and place an inverted plate over it. Grasping the mold and plate together firmly, turn them over.
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6. Rap the plate on a table and the egg loaf should slide out easily. Cut the loaf crosswise into ¼-inch-thick slices. Place the slices in a row, overlapping them slightly, in a deep heatproof serving dish.
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7. With a sharp knife or rotating vegetable peeler, remove the peel of the lemon (without cutting through to the bitter white pith underneath).
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8. Cut the peel into strips about 2 inches long and ½ inch wide. Combine the peel, sugar, water and cinnamon sticks in a 1- to 1½-quart saucepan. Bring to a boil over high heat, stirring until the sugar dissolves, then boil briskly, undisturbed, for 5 minutes.
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9. Pour the entire contents of the pan over the egg slices. Cool to room temperature, then refrigerate for at least 3 hours, or until thoroughly chilled.
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