1/4 lb. butter Yolks 4 eggs 1/2 lb. sugar 5 ozs. flour
Grated rind 1 lemon 1/4 teaspoon salt 3/4 tablespoon lemon juice 1/4 teaspoon soda (scant)
Whites 4 eggs
Cream the butter, add sugar gradually, and continue beating. Then add grated rind, lemon juice, and yolks of eggs beaten until thick and lemon-colored. Mix and sift soda, salt, and flour; add to first mixture and beat thoroughly. Add whites of eggs beaten stiff. Bake from twenty to twenty-five minutes in small tins.
