Lemon Fingers

Ingredients

1 pch salt
teaspoon baking powder
cup sugar
1 tablespoon grated lemon rind
1 teaspoon lemon juice

Preparation

1
Preheat oven to 190 C (375 F).
2
Line a 9-inch (23 cm) square cake pan with heavy waxed paper. Brush lightly with oil [not included in list of ingredients].
3
Place egg white and salt in a mixing bowl. Beat until frothy. Add baking powder and continue beating until soft peaks form.
4
Add sugar; continue beating until stiff peaks form.
5
Beat in egg yolks, lemon peel and lemon juice until well combined.
6
Fold in flour.
7
Spread in prepared pan. (Smooth with a knife dipped in water.)
8
Bake in a 190 C (375 F) oven 20 minutes until light brown.
9
Remove from oven. Immediately loosen edges with knife; turn out; remove paper.
10
Cut baked dough into 60 oblong strips, each 2 x 5 cm (3/4 x 2 inches).
11
Set strips on their sides on a baking sheet. Return to oven and bake 5 minutes longer. Turn off heat; allow to dry 15 minutes in oven. Cool.
12
Store in a covered container.
13
VARIATIONS:Orange Fingers: Use 15 mL (1 tablespoon) grated orange peel and 5 mL (1 teaspoon) orange juice in place of lemon peel and juice.
14
Anise Fingers: Use 7.5 mL (1 1/2 teaspoon) aniseed and 5 mL (1 teaspoon)
15
Vanilla in place of lemon peel and juice.
16
Makes 60 fingers. One serving = 1 finger.
17
Each:

Tools

 



Yield:

18.0 servings

Added:

February 12, 2010

Creator:

Anonymous

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