6 eggs

1 cup sugar

2 tablespoons lemon juice

Zest of 1 lemon

1 cup flour

¼ teaspoon salt

½ cup chopped pecans

Preheat the oven to 325°.  Beat yolks of eggs until thick and lemon colored.  Gradually beat in the sugar, lemon zest and lemon juice.  Beat egg whites until stiff peaks form.  Fold in half of the stiffly beaten egg whites.  Cut in sifted flour and salt; add nuts and remaining egg whites.  Bake in a slow oven for about one hour or until a toothpick inserted in the center of the cake comes out nearly clean.