Mix flour with baking powder and 100 gr. icing sugar, then add 150 gr. butter. Rub everything into crumbs and add 1 egg. Knead the dough and refrigerate for 30 minutes. Distribute two-thirds of the dough into a shape covered with baking paper.
For pouring, squeeze the juice from the lemon and mix it with the rest of the oil, put in a water bath and stirring, melt the butter, then add the powdered sugar, slightly beaten eggs and stir constantly, until the cream thickens for about 7 minutes. Pour the finished cream onto the dough.
Roll out the layer from the remaining dough and cut the strips, lay them on the cake in the form of a grid. Bake a lemon shortcake at 180 degrees for 30 minutes.
Shortcake lemon pie is ready, completely cool and serve.