Gr 500 flour 00
Gr 150 butter
Gr 150 lumps
200 grams of sugar
1 vanilla sachet
1 sachet of sweet yeast
1 pinch of salt
grated lemon peel
gr 250 jam
Work in a planetary mixer with the flour, butter and lard and sand.
Add the eggs, the sugar, the pinch of salt, the vanillin, the yeast and the grated lemon peel.
Form the dough and let it rest for 2 hours in the fridge.
Roll out the dough with a rolling pin and line a non-stick cake tin, fill with jam and decorate with alternating strips of pastry.
Bake in the oven at 250-270 ° C for 45 minutes.