Method

Beat the eggs with sugar in a large bowl; when the sugar has melted, add the softened butter a little at a time, mixing until it is well blended.
Add the lemon zest, a pinch of salt and the rice flower slowly from above. Work the mixture until it becomes quite stiff, like when making shortcrust.
Make a ball and wrap it in cling film, resting the dough for 30 minutes in the fridge.
Roll out the dough with a rolling pin between two pieces of parchment paper until it’s 5-6 cm thick. Cut out the biscuits and bake on a parchment lined tray at 180°C ventilated for about 15 minutes.