Bo Friberg

Lemon Ladyfingers

Preparation info
  • Yield: approximately

    50

    cookies, 4 inches long
    • Difficulty

      Easy

Appears in
top 1000The Professional Pastry Chef
The Professional Pastry Chef

By Bo Friberg

Published 1989

  • About

Ingredients

  • 8 egg yolks (⅔ cup/160 ml)
  • 6 ounces (

Method

  1. Whip the egg yolks with one-third of the sugar to a stiff ribbon stage; the mixture will be fluffy and light in color. Reserve.
  2. Thoroughly combine the lemon zest and the remaining sugar. Whip the egg whites, gradually adding the lemon-sugar mixture, to soft peaks. Turn the mixer to low speed, add the cornstarch, then whip at high speed until stiff peaks form.</