Beat the whites till they can be turned upside down without spilling.

Put yolks and whites together, and beat till blended; then add the sugar slowly; then the lemon rind and juice and the salt, and last the flour.

Whisk together as lightly and quickly as possible.

Turn into either three buttered bread-pans of the size given on p.

201, or bake in a large loaf, as preferred.