For the Lemon Filling:

• Zest of 2 lemons
• Juice of 3–4 lemons (about ⅓ cup)
• ¾ cup granulated sugar
• 3 large eggs
• 1 tbsp unsalted butter, melted
• Optional: Gelatin sheets or cornstarch for extra setting power

For Garnish:

• Powdered sugar (for dusting)
• Fresh lemon slices or edible flowers (optional)

Instructions

Step 1: Make the Pastry

1. In a food processor or mixing bowl, combine the flour, powdered sugar, chilled butter, egg yolk, and pinch of salt. Pulse or mix until the dough comes together in small crumbles.