3 eggs, separated
1/8 teaspoon salt
3 tablespoons granulated sugar
2/3 cup sifted cake flour
1 teaspoon grated lemon rind
Confectioner's sugar
Strawberry jam (if desired)

Grease and flour 2 cookie sheets. Preheat oven to 300 deg. Beat egg whites with salt in a small bowl with electric mixer until foamy. Gradually beat in the 3 tablespoons sugar until meringue forms soft peaks. With same beaters, beat egg yolks in a large bowl with electric mixer at high speed until thick, about 5 minutes. Gradually beat the 1/3 cup sugar into the yolks until the mixture is pale and thick enough to form a ribbon when beater is lifted from batter, about 3 minutes. Sprinkle 1/3 of the sifted flour over the egg yolk mixture. Fold in gently, using rubber scraper. Repeat with remaining flour just until blended. Stir in lemon rind. Stir 1/4 of the meringue into the batter to loosen it a little. Fold in remaining meringue gently until no streaks of white remain. Fit pastry bag with a 1/2" plain round tip; fill bag with batter. Press to form strips about 3" long and spaced 1" apart. Sprinkle lightly with powdered sugar. Bake in upper third of preheated slow oven for 20 minutes or until a delicate brown. Remove to wire racks with spatula; cool. Store in container with tight-fitting cover. Before serving, sandwich in pairs with strawberry jam and sprinkle generously with powdered sugar. Makes about 30 ladyfingers.