Combine flour, sugar and lemon peel.
Cut butter into chunks; add to flour mixture.
Rub mixture with fingers until butter lumps are no longer longer distinguishable.
Add egg yolks; work well until it holds a smooth, non-crumbly ball.
Press evenly over bottom and up the sides of a 9-inch pie pan; flute top edge.
Bake at 300° F for 15 minutes.
Cool and fill. This buttery crust requires no rolling. Just press it in the pan. So good with lemon meringue or fruit fillings.Servings: