Lemon washed, shredded lemon zest.

Hard-boiled eggs take the yolk. Butter to soften at room temperature.

Use a whisk to beat butter.

Add the powdered sugar.

Continue to zest the zest.

Egg yolk sift through the sieve to smooth then put in the mixture on.

Keep using the whisk to combine the mixture, add cornstarch and wheat flour.

Then carefully knead the dough into a smooth dough, wrap it in plastic wrap and let it rest for about 40 minutes.

Prepare a baking tray lined with aluminum foil or silicon foil, shape the cake into small balls, weighing about 7g, then press down on the flat surface.

Use a fork to gently press down on the cake to get ridges on the surface.

Bring the cake to 170 degrees C for about 20 minutes is cooked. Remove from the oven, allow to cool, then place in an airtight container to serve.