Whip the yolk and one third of the sugar until light and creamy
Whip the egg whites with half of the remaining sugar and Lemon juice until foamy and tripled in volume (3minute)
Combine the rest of the sugar with the cornstarch and gradually add to the egg white. Whip to stiff peaks.
Fold in the egg yolk and sugar mixture.
Fold in the sifted flour.
Place the batter into a pastry bag and pipe finger shaped cookies 5cm long onto a sheet pan lined with baking paper.
Bake at 210c 8 minutes or until golden brown.
