Pasticciotti Leccesi

To prepare the pasta frolla, combine 300g of "00" flour, 100g of granulated sugar, and 2g of salt in a large bowl.

Add 150g of cold, cubed unsalted butter to the flour mixture and rub it in with your fingertips until it resembles coarse crumbs.

In a separate small bowl, whisk together 40g of egg yolks (from 2 eggs) and 5g of lemon zest.