Ingredients:

8 cups (1000gr) Flour Universale 00

2 1/4 cups (500gr) Butter

3 1/4 cups (400gr) Powdered sugar

1 tsp (5gr) Salt

4 large (200gr) Eggs

1/ 3 tsp Vanilla beans 

Procedure:

 In the mixer, add butter, sugar and lemon zest with a whisk start mixing slowly incorporate the eggs, alternating with about half of the !our, while the rest should be blended with a spatula or spoon. Roll out to 1/4 inch thick. Place the dough in the refrigerator to rest. Pour the jam into the center of the pastry disk and spread it out with the back of a spoon, leaving about 1/3 of an inch from the edge. With the remaining shortcrust dough, create cut strips. Creating a lattice on top of the tart is important so that when baking, the jam does not burn and the tart bakes perfectly. Bake it at 330°F (165C°) for 45 minutes.

Use a 9-inch (23 cm) round cake pan.