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Preheat your oven to 180°C (350°F). Line a baking tray with parchment paper.
Separate the egg whites and beat them with a pinch of salt until soft peaks form.
Gradually add sugar while beating until glossy and stiff peaks form.
In a separate bowl, whisk the egg yolks, lemon peel, lemon juice, and water until combined.
Gently fold the yolk mixture into the egg whites.
Sift the flour with baking powder and carefully fold into the mixture.
Pour the batter into the prepared tray and bake for 15–18 minutes, or until golden and springy to the touch.
Let it cool completely before filling or rolling.
Lemon Cream (Optional):
Whip the cream with powdered sugar until soft peaks form.
Gently fold in lemon curd or lemon juice.
Use as a filling between sponge layers or as a topping.
Serving and Storage Tips:
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