Start putting into the mixer the butter and the flour.
Mix them at medium speed, until you obtain the texture of sand, due to the fat mixing with the flour. Hint. turn on and off the mixer frequently, so it does not make the butter warm.
With the mixer off, add the icing sugar, the beaten eggs and some lemon peel, then mix all the ingredients at minimum speed.
Remove the dough from the mixer, shape it with the hands and wrap it with film for food. Your rich shortcrust is pastry is ready, you just need to cool it again to work it. Put it into the fridge, where it will rest for 1 hour (up to 3 days).
When you need to use the rich shortcrust pastry, remove it from the fridge and hit it with a rolling pin.
Then roll it out between two layers of baking paper, until it is as thick as you need it. Enjoy!