2 large lemons
1 cup granulated sugar
1 1/8 cups sifted cake flour
1 1/2 cups granulated sugar
1 1/2 cups egg whites (from about 12 eggs), preferably at room temperature
1 1/4 teaspoons cream of tartar
1/2 teaspoon salt
1 lemon, zest finely grated
1 teaspoon pure vanilla extract
1/4 cup freshly squeezed lemon juice
1 1/2 cups confectioners’ sugar
Special tools: pastry bag with a large plain tip, 1 large or 2 small mini muffin tins, ungreased
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