Beat the eggs and sugar until light and very fluffy for at least 10 minutes. Use an electric mixer (KitchenAid) with a whip attachment (if you have it). When the eggs are foamy and thick enough to hold their shape when dropped from the whisk, add the honey and lemon zest.
Sift in the flour and cornstarch. Fold gently with a flexible spatula until all the ingredients are well combined.
Grease and flour the ladyfinger baking sheet;
Use a pastry bag with a ½-inch round tip (size 10 if you can find it) and pipe the batter onto the baking sheet;
Sprinkle with powdered sugar and bake immediately; otherwise, the egg mixture will lose its fluffiness;
If you have only one ladyfinger baking sheet, you will have to bake them in several batches, so be fast, or the batter will go flat;
Bake at 400°F (205°C) for about 10 minutes until golden and firm. They should be opaque, not shiny;
Use them immediately in tiramisu or store them as they will lose their crispness if they sit out.