1. Shave out the skin of the lemon and set aside
2. Separate the egg whites from the egg yolk, add fine sugar to the egg yolk and stir well
3. Add, warm water and salad oil and mix well
4. Add the sifted low-gluten flour and lemon zest and stir well, so that the egg yolk part is ready, set aside for later use
5. Add fine sugar and lemon juice to the egg whites and beat them to a dry state with an electric whisk (that is, lift the whisk to have an upright sharp corner)
6. Put one third of the meringue into the egg yolk paste part, and stir from bottom to top
7. Pour into the remaining meringue and stir evenly to form a delicate batter
8. Pour into the mold and shake twice
9. Put it into the preheated oven, heat up and down at 150 degrees, bake for about 45 minutes
10. When out of the oven, it is inverted, demoulded, and then sliced and eaten.
11. Appreciation of finished products
