4 eggs separated
3 / 4 cup sugar
1 cup flour sifted
2 teaspoons vanilla extract
1 teaspoon lemon peel (optional)
1 tablespoon lemon juice or cream of tartar

Pre heat oven to 350 degrees F

1. Whip the egg whites with the vanilla and lemon juice or cream of tartar till stiff.
The lemon juice or cream of tartar will help stabilize the egg whites.

2. Whip the egg yolks till they are creamy, add the sugar
Continue whipping till the mixture falls off the beater in ribbons.

3. Fold the mixture into the egg whites.

4. Add the sifted flour and lemon peel by sprinkling in small batches and gently folding in. Be careful to not over mix.

5. Place into a 9 or 10 inch Spring form pan that has been buttered and floured.

6. Bake on the middle shelf for 15 to 20 minutes or till a toothpick comes out clean.

Remove from the oven and let cool for 10 minutes before unmolding.