Line two large baking trays with baking paper or silicone baking mat. Set aside. 

Add butter to the bowl of an electric mixer fitted with paddle attachment. (Or use a handheld electric mixer).

Cream butter until fluffy, for about 2-3 minutes.

Add powdered sugar. Beat until light and fluffy, about 2-4 minutes.

Scrape the sides and bottom of the bowl.

Add lemon juice and lemon zest. Beat until just combined.

With the mixer on low speed, add flour gradually. Increase speed to medium-low and mix until just combined.

Transfer dough onto a floured surface and roll out to 1 cm thickness.

Cut into circles or your favorite shape with a cookie cutter.

Place cookies 1-inch apart on baking sheets. Refrigerate for 20 minutes.

When ready to bake, preheat oven to 180 C / 350 F.

Bake the cookies, one sheet at a time, for about 10-14 minutes or until the edges are lightly browned.

Let the cookies cool on the baking sheet for about 2 minutes and then carefully transfer to a wire rack to cool completely.

Store the cookies in an airtight container for 5 days at room temperature.