°40g icing sugar
°2 teaspoons grated lemon zest
°125ml lemon juice
Preheat the oven to 180° (th6).
Line a square pan with parchment paper.
In a bowl, whip the softened butter with the icing sugar until you obtain a smooth cream.
Incorporate 150 g of flour.
Fill the bottom of the mold with this preparation.
Put in the oven and cook for about 15 minutes.
The cake should be lightly browned.
In a bowl whisk the eggs, sugar, remaining flour, lemon zest and juice.
When the mixture is homogeneous, pour over the hot base and cook for about 20 minutes, the cake should be firm to your fingertips.
Let the cake cool before cutting it into squares.
Sprinkle with icing sugar.