the flour and the sugar in a circle and the soften
butter, egg yolks, and the grated lemon peel in the
the eggs in the center of the circle with a fork, slowly
mixing in the flour and the sugar.
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.
the short pastry rest for at least half an hour, covered
in a wet napkin.