Torta della Nonna

To prepare the pasta frolla, combine 300 grams of "00" flour, 100 grams of granulated sugar, the baking powder, and the salt in a large bowl.

Add the cold, cubed unsalted butter to the dry ingredients. Using your fingertips, rub the unsalted butter into the "00" flour mixture until it resembles coarse sand.

Add the whole eggs and 3 grams of lemon zest to the mixture. Mix quickly until a dough just forms, being careful not to overwork it. Form the pasta frolla into a disc, wrap it in plastic film, and refrigerate for at least 30 minutes.