Mix all the ingredients for the dough: flour+egg+softened butter+sugar+salt (on the tip of the knife).
Remove the dough for 30 minutes in the refrigerator.
Lemon peel, pass through a meat grinder or chop in a food processor. You can also grate or grate only the zest, and the pulp is passed through the press for juice, which I did.
For the filling, whisk the eggs with the sugar white.
Add the butter (pre-melt) + starch.
At the end add the lemon.
Roll out the dough into the reservoir, fill them with a form of bumpers (I took the form of 26 cm in diameter), make light punctures with a fork, then pour the fill and put in a preheated 180 deg. oven for 30-35 minutes.
For 5 minutes before the end of baking, take out the cake and sprinkle with sugar, then send it back to the oven. Sugar should be caramelized.
Before cutting the cake, cool it!