Source: Country Home magazine - October 1992

4 egg whites
1/2 cup granulated sugar
4 egg yolks
1/2 teaspoon finely shredded lemon peel
2 teaspoons lemon juice
1 teaspoon vanilla extract
3/4 cup sifted cake flour
Apricot preserves

Line a cookie sheet with parchment. Set aside.

In a large mixing bowl beat egg whites and a dash of salt with an electric mixer until soft peaks form. Gradually add 1/4 cup of the sugar, beating until stiff peaks form.

In a small bowl beat egg yolks on medium speed for 1 minute. Gradually add remaining sugar, beating until thick and lemon-colored. Beat in lemon peel, lemon juice and vanilla extract. Fold egg yolk mixture into egg whites. Fold in cake flour.

Spoon batter into a decorating bag fitted with a large round tip (about 1/2 inch in diameter). Pipe 3 1/2 x 3/4-inch strips of batter 1 inch apart on the prepared cookie sheet. (Or, spoon batter into ungreased ladyfinger molds until batter is even with top of pan.) Bake in a 350 degree F oven for 8 to 10 minutes or until lightly browned.

Transfer cookies on parchment or in molds to a wire rack. Cool cookies for 15 minutes. Remove ladyfingers from parchment or molds, then completely cool on the wire rack.

Just before serving, spread about 2 teaspoons apricot preserves on flat side of half of the ladyfingers. Top with remaining ladyfingers, forming sandwiches. If desired, store unfilled ladyfingers in the freezer until the day of serving.

Makes about 18.