3 eggs 
1/8 teaspoon salt
3 tablespoons plus 1/3 cup sugar
2/3 cup cake flour
1 teaspoon grated lemon rind
Confectioners' sugar

Preheat oven to 300°F.  Spray 2 cookie sheets with non-stick vegetable spray.

In a small bowl, combine egg whites and salt; beat until foamy.  Gradually beat in 3 tablespoons sugar until soft peaks form.

In a large mixing bowl, combine egg yolks with remaining sugar; beat until thick and lemon-colored.  Sprinkle one-third of the flour over egg yolk mixture; fold  in gently.   Repeat with remaining flour until just blended.

Stir one-fourth of the egg whites into the batter.  Fold in lemon rind and remaining egg whites.

Fit a pastry bag with a ½-inch plain round tip; fill bag with batter.  Press batter, 1-inch apart, onto prepared cookie sheets to form strips about 3-inches long. 
Sprinkle lightly with confectioners' sugar.

Bake for 20 minutes or until delicately brown.  Carefully remove from cookie sheets; cool completely on a wire rack.

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