Wash the lemon, rub the peel and then squeeze the lemon. Beat butter, sugar and lemon zest for about 10 minutes until frothy. Add the flour, cornstarch and lemon juice. Knead all ingredients briefly. Then let the dough rest in the refrigerator for about 30 minutes.
Shape hazelnut-sized balls with lightly floured hands and place on a baking sheet lined with baking paper. In any case, make sure that there is enough space between the individual balls, as the dough will spread a little.
The baking time is around 30 minutes at 170 degrees in a preheated oven. The cookies should turn golden brown. Possibly bake in several tours if not everything goes on one tray.
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