Grease a tightly closing square springform pan (24 x 24 cm). Wash the lemons hot, dry them and grate the peel. Squeeze the lemons and measure 175 ml. Put flour, 2 tablespoons of sugar, 1 pinch of salt, the rind of approx. 1/2 lemon and 150 g butter in pieces in a bowl.
Knead first with the dough hooks of the mixer, then with your hands to a smooth dough. Put it into the springform pan and press it with your hands to a flat bottom. Chill for about 30 minutes.
In the meantime, preheat the oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Prick the short pastry several times with a fork. Pre-bake in the hot oven for 20-25 minutes and then allow to cool slightly.
For the lemon cream, whisk the eggs and 200 g sugar with the whisks of the mixer for about 5 minutes until thick and creamy. Stir in double cream. Stir in 175 ml lemon juice and remaining lemon peel.
Spread lemon cream on the floor. Bake in a hot oven at the same temperature for another 20-25 minutes.
Let it cool down. Cut cake into strips and dust with icing sugar.