Preparation time: 80 minutes + 30 minutes for cooking
Difficulty: average

Ingredients

Serves 6
3 eggs
150 gr of sugar
150 gr of butter
The rind of 2 lemons
½ a lemon juice (2 scanty tablespoons of LIMMI)
A bag of icing sugar
Some small mint leaves

For the short pastry:
200 gr of flour
100 gr of sugar
100 gr of butter
2 egg yolks
Lemon rind
Salt

Preparation

Let the butter soften.Place the mixed flour and sugar on a well. Put the butter , the yolks, a pinch of salt, a little grated lemon rind ( only the yellow part ) in the well. Mix the ingredients and work them shortly. Wrap the dough in some plastic film and let it stand for an hour in the fridge. Beat the eggs and the sugar in a large bowl. Add the grated lemon rind and the juice of half a lemon ( 2 scanty spoons of LIMMI ) and mix. Stir the slightly warm butter to the mixture. Roll the pastry, place it on a round buttered cake tin up to the rim. Pour the mixture in the cake tin. Cook in preheat oven at 180° C for half an hour. Take out of the cake tin and let it cool. Place on its surface some lemon leaves, sprinkle with icing sugar and then take the leaves away.