Instructions: 0. Preheat oven to 190 C (375 F).

1. Line a 9-inch (23 cm) square cake pan with heavy waxed paper. Brush lightly with oil [not included in list of ingredients].

2. Place egg white and salt in a mixing bowl. Beat until frothy. Add baking powder and continue beating until soft peaks form.

3. Add sugar; continue beating until stiff peaks form.

4. Beat in egg yolks, lemon peel and lemon juice until well combined.

5. Fold in flour.

6. Spread in prepared pan. (Smooth with a knife dipped in water.)

7. Bake in a 190 C (375 F) oven 20 minutes until light brown.

8. Remove from oven. Immediately loosen edges with knife; turn out; remove paper.

9. Cut baked dough into 60 oblong strips, each 2 x 5 cm (3/4 x 2 inches).

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.

Store in a covered container.

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.

Anise Fingers: Use 7.5 mL (1 1/2 teaspoon) aniseed and 5 mL (1 teaspoon)

vanilla in place of lemon peel and juice.

Makes 60 fingers. One serving = 1 finger.

Each:

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