Leccese pasticciotto

To prepare the pasta frolla, combine 300 grams of 00 flour, 100 grams of Granulated sugar, and 2 grams of Fine sea salt in a large bowl.

Add 150 grams of cold, diced Unsalted butter to the dry ingredients. Using your fingertips, rub the Unsalted butter into the 00 flour mixture until it resembles coarse crumbs.

In a separate small bowl, lightly beat 36 grams of Egg yolks with 3 grams of Lemon zest. Add this mixture to the 00 flour and butter mixture.