Ingredients

• large eggs, whites and yolks separated
• sugar
• vanilla extract
• all-purpose flour
• icing sugar
• large egg yolks
• sugar
• cornstarch
• fresh lemon juice
• lemon zest
• unsalted butter, cubed
• whipping cream 35%
• icing sugar
• vanilla extract
• lemon juice
• water
• sugar
• lemon zest

Instructions

1. Preheat oven to 350 °F and line a baking sheet with parchment paper.
2. Beat the egg yolks with half the sugar and vanilla until the mixture lightens and thickens.
3. In another bowl, beat the egg whites until soft peaks form, then gradually add the remaining sugar and beat until stiff peaks form.
4. Gently fold the whipped egg whites into the egg yolk mixture.
5. Sift the flour over the mixture and fold in gently using a spatula.
6. Transfer the batter into a pastry bag and pipe small cookies about 8 cm long onto the prepared baking sheet.
7. Sprinkle the cookies with powdered sugar and bake in the oven for 10 to 12 minutes, until lightly golden.
8. Let the ladyfingers cool completely.
9. Beat the egg yolks, sugar, and cornstarch in a small saucepan.
10. Add the juice and zest of the lemon, then cook over medium-low heat, stirring constantly, until the mixture thickens.
11. Remove from heat and gradually add the butter until a smooth, shiny cream forms.
12. Transfer the lemon cream to a bowl, cover the surface directly, and let cool completely.
13. Beat the heavy cream, powdered sugar, and vanilla until stiff peaks form.
14. Mix the 2 tablespoons of lemon juice, water, and sugar until the sugar dissolves.
15. Cut the ladyfingers into pieces suitable for the size of the jars and lightly moisten them with the lemon mixture.
16. Arrange a first layer of ladyfingers at the bottom of the jars.
17. Add a layer of lemon cream, then a layer of whipped cream.
18. Repeat the layers until the jars are filled and finish with a small amount of whipped cream.
19. Refrigerate for at least 2 hours.
20. Garnish with lemon zest just before serving.
21. Lightly dampen the lady fingers so they remain soft without becoming soggy.
22. The lemon cream must be completely chilled before assembling the cups.