Peel the yellow zest off the washed lemons.
Mill with the sugar to produce castor sugar.
Weigh in the butter & mix 2 minutes speed 5. Scrape down side as needed during this time.
If butter is cold, heat 37degrees for 30 seconds while beating.
Weigh in flour, almond meal, mix at speed 2, 1 minute. Scrape down sides & mix again, 30 seconds speed 2.
Spread into the lined cake tin, 20cm square.
Bake 25 min at 180 until pale golden.
While hot, sprinkle with sugar & drizzle with lemon juice.
Allow to cool in pan & slice into small squares.
Freezes well if there is any left!