Preheat oven to 350°F.
Beat the egg yolks, 6 tablespoons granulated sugar, vanilla extract, lemon juice and salt until light in color, and most of the sugar has dissolved. Set aside.
In another bowl, beat egg whites until soft peaks form. Continue beating while adding the remaining 3 tablespoons sugar, one tablespoon at a time, until whites are stiff.
Fold half the flour into the egg yolk mixture. Gently fold the egg whites into the yolk mixture, then add the remaining flour, stirring gently to mix.
Transfer the batter to a pastry bag fitted with a half-inch plain round tip. Pipe batter about 1-inch wide and 4 inches long onto parchment-lined or lightly greased baking sheets. Space ladyfingers about 1-inch apart. Sprinkle the tops lightly with confec
Bake for 15 minutes, or until a light gold color; don't let ladyfingers brown. Immediately remove from baking sheet and cool completely on a wire rack.