For the lemon hearts, quickly knead a shortcrust pastry from flour, butter, sugar, egg yolks, lemon zest and baking powder, chill for a short time.
Roll out the dough not too thin, cut out hearts and place them on a baking tray lined with baking paper.
Bake in the preheated oven at 225 °C for about 12 minutes until golden brown. Mix powdered sugar, lemon juice and water to a thin glaze and cover the hearts with it.
Preparation Tip:
If you like, sprinkle a few chopped pistachios or almonds on the lemon hearts.
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