Desserts from Italy
translated by Italian with
A great base for tarts, pastiere and pastries.
Arrange on a pastry board the flour. Put the middle icing sugar and egg yolks.
Add the cold butter, lemon peel, salt and vanilla.
Work the mixture for a short time until sabbiarlo.
When the impact will be compacted, formed a loaf and wrap with plastic wrap or parchment paper and store in refrigerator to rest for at least 30 minutes before use.