Photo: Ernest Porzi
Ingredients
- 2 cups all-purpose flour
- ½ cup butter
- 1 pound white sugar
- 3 lemons (zested and juiced)
- 6 large eggs
Directions
1
Make a rich paste with flour and butter, then roll it out and cut with a biscuit cutter.
2
Cut a hole in the center of every other piece using a wineglass and place it on an uncut piece.
3
Brush the tops with egg white and sprinkle with sugar.
4
In a saucepan, cream together the butter and sugar.
5
Add the lemon juice and zest, then simmer the mixture.
6
Once hot, quickly stir in the beaten eggs and cook for 5 minutes.
7
Remove the pan and place it in cold water to cool.