Preparation:

- Put the flour and the sugar in a circle and the soften butter, egg yolks, and the grated lemon peel in the center.

- Beat the eggs in the center of the circle with a fork, slowly mixing in the flour and the sugar.

- Once the ingredients are mixed together, rapidly knead the short pastry without mixing it, but only pressing it until the color is uniform.

- The short pastry must not be kneaded too much or it will loose its shortness.

- Let the short pastry rest for at least half an hour, covered in a wet napkin.