Instructions: With an electric mixer fitted with a paddle, beat the egg yolks with 6 tablespoons of sugar until mixture ribbons when paddle is lifted. Combine the flour and cornstarch and sift over the yolk mixture in batches, folding in each batch before adding the next. Fold in the zest and vanilla. In a separate bowl, whip the egg whites with the cream of tartar until they hold soft peaks. Sprinkle remaining 2 tablespoons of sugar over and beat until they hold soft peaks. Fold one fourth of the whites into the yolk mixture to lighten it. Fold in remaining whites gently being careful not to deflate whites.

Transfer batter to a pastry bag with a medium plain tip and pipe it out onto a parchment lined baking sheet in 4-inch lengths, 2 inches apart. Sift confectioners" sugar over ladyfingers and then tilt and rap sheet to remove excess sugar. Bake in a preheated 325 degree oven for 15 minutes or until very lightly colored. Transfer to a rack and let them cool. Store airtight for up to 3 days or in freezer for 1 month.

This recipe yields approximately 24 ladyfingers for 8 to 10 servings.

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