Ingredients
9 eggs, separated
1/2 tsp. salt
3/4 tsp. cream of tartar
1-1/4 cups sugar
1-3/4 tsp. grated lemon rind
2 tbsp. lemon juice, strained
2-1/2 tbsp. water
1-1/4 cups sifted cake flour

Directions
Beat the egg whites and salt until foamy. Add the cream of tartar and continue beating until shiny peaks are formed. Gradually add 1/2 cup of sugar, sprinkling two tablespoonfuls at a time over the beaten egg whites and beating after each addition. Continue beating until a stiff meringue is formed.

Beat egg yolks until very thick and lemon colored. Gradually add the remaining 3/4 cup of sugar until well blended. Combine rind, lemon juice and water then add to the yolk mixture. Beat well and add to the egg white mixture.

Fold sifted flour into beaten white mixture, thoroughly but very gently. Pour into a 10 inch ungreased tube pan. Cut through batter with a knife to remove any large air bubbles and evenly distribute the batter in the pan.

Bake at 350 degrees for 45 minutes. As soon as the cake is removed from the oven, invert on a cake rack to cool.