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▷Ingredients: ■Tart 100g unsalted butter 60g powder sugar pinch of salt vanilla seeds 1 egg yolk + egg white = 30g 170g cake flour 15g ground almonds ■Almond cream 60g unsalted butter 55g sugar lemon zest 1 egg 1/2 tsp rum 50g ground almonds 10g cake flour ■Lemon icing 90g powder sugar 14- 15g lemon juice ▷ How to make: 1. Make tart dough. Knead 100g unsalted butter until soft, add 60g powdered sugar, a pinch of salt and vanilla seeds and mix. 2. Weigh 1 egg yolk and egg white, weigh 30g, add to ① and mix well. 3. Sift 170g of soft flour and 15g of almond poodle, and mix to cut. Stretch the dough to a thickness of 3 mm and cool in the refrigerator for 1 hour. 4. Spread the dough on celcle and chill it in the refrigerator for 1 hour. 5. Make almond cream. Softly knead 60g of unsalted butter. 6. Grate the 55g sugar and grated lemon zest and mix well. 7. Melt 1 whole egg, add in 2 portions, mix well each time. Add 1/2 teaspoon of rum and mix. (Can be omitted if there is no rum) 8. Sift and add 50 g almond poodle and 10 g soft flour. 9. Cover the tart dough with an oven sheet, put tart stones on it, and bake in an oven preheated to 180°C for 12 to 15 minutes. 10. Remove the tart stone, apply the remaining egg white in ② and bake in an oven preheated to 180°C for 3-5 minutes. Remove from the top plate and celcle and cool. Extend the remaining dough to 5 mm, cut it with a mold, and bake in an oven preheated to 170 °C for 12 to 15 minutes. 11. When the tart dough has cooled, add almond cream and bake in an oven preheated to 170°C for 20-25 minutes. 12. Make lemon icing. Add 14 to 15 g of lemon juice to powdered sugar and mix well. 13. Spread the icing on the almond cream, put the lemon zest on it and dry the surface. When putting it on a cookie, icing ⑫ is a little too thick, so if you add a little lemon juice and loosen it, it will be easy to apply.