Cooking Steps

1. 

   Step1:Wash the lemon. Use a wire eraser to cut the whole skin (do not cut to the white part). Then squeeze out 10 ml of lemon juice.

2. 

   Step2:After the butter softens at room temperature, add sugar and salt. Beat evenly with a hand-held eggbeater. Be careful - don't send.... Then add the lemon juice. Continue to beat well.

3. 

   Step3:Sift in the low flour. Pour in the lemon peel. Turn over with a scraper and squeeze. Turn into a well mixed dough

4. 

   Step4:Put the dough into the food preservation bag, knead it into a long and thin cylinder, and put it into a round plastic mold (I use the paper cylinder of baking tin paper). The dough is smaller than the diameter of the mold. It's easier to turn and plug. If it's troublesome, just roll it into a cylinder by hand.

5. 

   Step5:Refrigerate until firm.

6. 

   Step6:Sprinkle some low powder on the cutting board to prevent sticking. Slice the dough. I tried button modeling. It turned out to be... Ugly...

7. 

   Step7:Heat up and down the oven 180 degrees. Bake for 15-20 minutes. Done. (button modeling really failed. No, don't care about details.)