Put the flour and cold butter in a mixer until you get a sandy mixture.
Add sugar, eggs, and grated lemon peel.
Work the ingredients together with the mixer and when they are mix enough transfer them to a flat workspace and work them with your hands until it's a compact dough.
Wrap the dough in plastic wrap and let it rest in the fridge for at least a ½ hr.
After, roll out the dough until reaches ½ cm (0.25 inches) of thickness.
Then put the dough in the tart pan of 24-25 cm (9 inches) in diameter, cutting the excess of dough over the edges of the pan.