Preheat your oven to 170°C (340°F) and line a 23cm (9-inch) fluted tart pan with parchment paper.

In a mixing bowl, combine the granulated sugar with the zest of a large lemon.

Add softened unsalted butter to the lemon-scented sugar and beat until light and fluffy.

Sift in the plain flour and a pinch of fine salt, and gently mix until the dough just comes together.

Shape the dough into a disc and press it firmly into the prepared tart pan.

Bake for 30-35 minutes until the edges turn a light golden color.

Whisk together powdered icing sugar and lemon juice until you achieve a pourable consistency, then drizzle it over the cooled cookies.