°125 grams butter
°40 grams icing sugar
°185 g flour
°130 grams of sugar
°2 teaspoons grated lemon peel
°125 ml lemon juice
Preheat oven to 180 degrees (TH6).
Cover a square tray with butter paper.
In a bowl, beat the whipped butter with icing sugar until you get a smooth cream.
Enter 150 g of flour.
Fill the bottom of the mold with this preparation.
Put it in the oven and leave it for 15 minutes.
The cake should be light brown.
In a bowl, whisk together eggs, sugar, remaining flour, lemon peel and juice.
When the mixture becomes homogeneous, pour it over the hot base and cook for about 20 minutes, the cake should be the consistency of your fingertips.
Let the cake cool before cutting it into squares.
Sprinkle powdered sugar.