1️⃣ Put the lemon zest and sugar in your mixing bowl and mix them with a fork or rub them with your fingertips. 🍋🍚

2️⃣ Add butter and cream the mixture until it is light and fluffy with a hand-held mixer or with paddle attachment if using a stand-mixer. 🧈🎛️

3️⃣ Mix in the egg. 🥚

4️⃣ Add lemon juice and mix until combined. 🍋

5️⃣ On low speed, gradually add in flour and mix until incorporated. 🌾

6️⃣ Divide the dough in half and put each on the plastic film. Make approximately 6 inches (15 cm) long, 2 inches (5 cm) thick logs out of each dough and keep them in the freezer for 40 minutes, or 4-5 hours in the fridge until they are firm. ❄️

7️⃣ Preheat the oven to 350°F (177°C). Line a baking sheet with parchment paper or silicone baking mat. Set aside. 🔥

8️⃣ Remove the doughs from the freezer and cut them into ⅕ inch (5 mm) thick slices and bake for 7-9 minutes or until they slightly change color. Turn off the oven and keep them for an extra 5-6 minutes or until the edges are lightly golden brown. Remove the cookies from the oven and let them cool for 5 minutes on the baking sheet before transferring them to a wire rack to completely cool. 🍪🌟