1. Weigh the ingredients, squeeze out fresh lemon juice, and cut lemon zest
2. The butter is softened at room temperature, add powdered sugar and salt in turn, and mix well (the butter does not need to be beaten)
3. Add fresh lemon juice
4. Sift in low-gluten flour
5. Add lemon zest and stir well
6. Wrap it in oil paper, roll it into the desired shape and put it in the refrigerator for 45-60 minutes
7. Slice into the oven at 180° for 15 minutes
8. A picture of flower nectar
Tips:1. When cutting lemon zest, the inner white film needs to be scraped off, which will affect the taste
2. The butter does not need to be sent during the process
3. In the later stage of baking, it is best to observe the color of the biscuits
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