1. Tapi material.
2. The butter is softened and beaten, and powdered sugar is added.
3. Whipped.
4. Sift in the flour.
5. Stir well. Refrigerate for 30 minutes.
6. Sculpting.
7. Freeze for 15 minutes and bake at 170 degrees for 20 minutes.
8. Lemon curd ingredients.
9. Take the lemon juice and leave the dander.
10. Eggs, sugar, lemon juice, lemon zest and whipped.
11. Slowly heat until thick.
12. Turn off the heat and stir in the butter.
13. Hold it out for use.
14. Just put it on the tart that has been baked and aired!
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