Pasta Frolla: sweet short-crust pastry

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Original recipe from Rosetta Costantino's cookbook

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Ingredients:

The ingredients listed below are for both the single and double-crust version!

All-purpose flour: 2 cups (264 g) or 3 cups (396 g)
Granulated sugar: 1/2 cup (100 g) or 3/4 cup (150 g)
Baking powder: 1 teaspoon or 11/2 teaspoons
Kosher salt: 1/4 teaspoon or 1/4 teaspoon
Unsalted butter: 1/2 cup (113 g) or 3/4 cup (170 g)
Eggs (large): 1 or 2
Egg yolks (large): 1 or none
Finely grated lemon zest: 1 tsp or 11/2 tsps