Step 1

Put the lemon zest and sugar in your mixing bowl and mix them with a fork or rub them with your fingertips.

Step 2

Add butter and cream the mixture until it is light and fluffy with a hand-held mixer or with paddle attachment if using a stand-mixer.

Step 3

Mix in the egg.

Step 4

Add lemon juice and mix until combined.

Step 5

Finally, on the low speed, add in flour gradually and mix until incorporated.

Step 6

Divide the dough in half and put each on the plastic film. Make approximately 6 inches (15 cm) long, 2 inches (5cm) thick logs out of each dough and keep them in the freezer for 40 minutes, or 4-5 hours in the fridge until they are firm.

Step 7

Preheat the oven to 350°F(177C°). Line baking sheet with parchment paper or silicone baking mat. Set aside.

Step 8

Remove the doughs from the freezer and cut them into 1/5 inch(5mm) thick slices and bake for 7-9 minutes or until they slightly change color. Turn off the oven and keep them for an extra 5-6 minutes or until the edges are lightly golden brown. Remove the cookies from the oven and let them cool for 5 minutes on the baking sheet before transferring them to a wire rack to completely cool.