1. Preheat the oven to 350°F. Lightly grease (or line with parchment) two baking sheets.

  2. Beat the egg yolks, two-thirds of the granulated sugar, the vanilla, lemon juice and salt until light in color, and most of the sugar has dissolved. Set aside.

  3. In another bowl, beat egg whites until soft peaks form.

  4. Continue beating while adding the remaining granulated sugar, one tablespoon at a time, until stiff peaks form.

  5. Fold half the flour into the egg yolk mixture.

  6. Gently fold the egg whites into the yolk mixture, then add the remaining flour, stirring gently to mix.

  7. Transfer the batter to a pastry bag fitted with a 1/2" plain round tip.

  8. Pipe batter about 1" wide and 4" long onto the baking sheets. Space ladyfingers about 1" apart.

  9. Sprinkle the tops lightly with confectioners' sugar.

  10. Bake for 15 minutes, or until a light gold color; don't let ladyfingers brown. Immediately remove from baking sheet and cool completely on a wire rack.

  11. Store, well-wrapped, at room temperature for three days, or wrap tightly and freeze for up to one month.

Tips from our Bakers

  • If you want ladyfingers to remain soft, wrap in plastic or store in an airtight container until ready to use. If you don't mind a crisp ladyfinger, just store on the counter, at room temperature.