Preheat oven to 350F ( 180C / Gas Mark 4) and line baking sheets with parchment paper. Gather all ingredients and ensure that the eggs are at room temperature. Zest the lemon and set aside.
To Make Pastissets
In a mixing bowl, combine the 3 egg yolk and 200g (1 Cup) sugar until it resembles a soupy consistency.
Add 400g (3 1/3 Cups) flour, 200g (1 CUp) lard and lemon zest and combine until it forms a dough.
Roll between 2 pieces of parchment paper to approx 7mm depth (see recipe post for my handy tip). Cut out the cookies with a cookie cutter.
Place on parchment paper and bake for 10-12 minutes. Remove from the oven once the cookies start to brown on the edges.
Allow to cool then dust generously with icing sugar.
Video
Notes
Yield: This recipe yields roughly 24 2-inch-sized flower shaped cookies. The number of cookies will depend on the size of cookie cutter that you use.
Storage: Store in an airtight container at room temperature for up to 1 week.
Freezer: If you do not wish to bake the whole batch in one go, wrap with plastic wrap and freeze in an airtight container. Thaw to room temperature before unwrapping then roll, cut and bake as per the recipe.
Weigh: I highly recommend using a kitchen scale to weigh your ingredients to guarantee perfect results every time accurately.
Nutritional information is based on 1 pastisset with 24 pastissets per recipe. Nutrition information is calculated based on the ingredients in this recipe. It is an estimate only and is provided for informational purposes. You should consult your health care provider or a registered dietitian if precise nutrition calculations are needed for health reasons.