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Lemon Ladyfingers
Preparation info
- Approximately
50
cookies, 4 inches long - Difficulty
Easy
Appears in
By Bo Friberg
Published 2003
Ingredients
Method
- Whip the egg yolks with one-third of the granulated sugar to a stiff ribbon stage; the mixture will be fluffy and light in color. Reserve.
- Thoroughly combine the lemon zest and the remaining sugar. Gradually adding the lemon-sugar mixture, whip the egg whites to soft peaks. Turn the mixer to low speed, add the cornstarch, then whip at high speed until stiff pea