|Eggs||4 , separated (At Room Temperature)|
|Granulated sugar||3⁄4 Cup (12 tbs)|
|Grated lemon rind||1 Tablespoon (Rind Of One Lemon)|
|Flour||2⁄3 Cup (10.67 tbs) (Measured Lightly)|
|Confectionery sugar||1 Tablespoon|
Grease and flour ladyfinger pans or a large cookie sheet.
In large bowl of electric mixer, at high speed, beat egg whites and salt until soft peaks form.
Gradually sprinkle in 1/4 cup granulated sugar; continue to beat until sugar is dissolved and egg whites form stiff, glossy peaks.
In another mixer bowl with mixer at medium speed and then high, beat egg yolks, lemon rind, and 1/2 cup granulated sugar.
It will be a stiff batter.
Fold flour into egg yolks by hand.
Fold egg yolk mixture into beaten egg whites.
Batter will be light and well mixed.
Use level tablespoon of batter spread into each mold.
This takes time and batter is thick.
If you only have two ladyfinger pans, a repeated baking can be done with no fear of not rising or, using a pastry bag with 1/2-inch tip tube, pipe batter in 3-inch lengths about 1 inch apart on cookie sheet.
Sprinkle cakes with confectioners' sugar before placing in the oven.
Bake at 350° F for 15 minutes.