Divina Napoletana

To prepare the pasta frolla, combine 250 grams of 00 flour, 75 grams of granulated sugar, and 2 grams of salt in a large bowl.

Cut 125 grams of cold unsalted butter into small cubes and add to the flour mixture. Work the butter into the 00 flour and sugar with your fingertips until it resembles coarse crumbs.

Add 40 grams of egg yolks and 2 grams of lemon zest to the mixture. Briefly knead until a cohesive dough forms. Do not overwork. Wrap the pasta frolla in plastic and refrigerate for at least 30 minutes.