Lemon Fingers
By: Anonymous
Published: Friday, February 12, 2010 - 5:18pm

Ingredients




3 egg whites
1 pch salt
teaspoon baking powder
cup sugar
2 egg yolks
1 tablespoon grated lemon rind
1 teaspoon lemon juice
cup all-purpose flour

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: