Mix the egg yolks, lemon peel, and 1/2 cup of the sugar; beat at high speed of electric mixer until very thick and light-colored.
Sprinkle the matzo meal over the egg yolk mixture and fold together gently just until blended.
Beat egg whites and salt until frothy; add the remaining 1/4 cup sugar gradually, beating constantly until stiff, glossy peaks are formed.
Spread egg yolk mixture over egg whites and gently fold together.
Turn batter into 2 greased (bottoms only) waxed-paper-lined, and greased again 8x8x2-inch baking pans.
Bake at 350°F 20 minutes, or until lightly browned.
Cool in pans on wire racks for 10 minutes.
Cut around edges of cakes, invert and carefully remove waxed paper.
Turn right side up and cool complete