Preheat oven to 375 degrees. Oil and flour the Madeleine molds. Sift the flour, sugar and salt into a small bowl and mix thoroughly. In another small bowl, beat egg whites until they are stiff and set bowls aside. In a separate mixing bowl, beat together egg yolks, vanilla and lemon zest. Beat 1/4 cup of the Pacifica Coastal Lemon Avocado Oil into the egg yolks. Now add 1/2 of the flour mixture and beat thoroughly. Add remaining oil, mix well. Add the remaining flour and beat well. Fold 1/2 of the egg whites into the batter to loosen and thin out. Gently fold in the remaining whites until well combined. Spoon the batter into the prepared molds. Bake approximately 10 minutes, until firm when lightly pressed. Turn onto a wire rack to cool completely. Store in airtight container. Makes 20.