Place the 4 eggs into a bowl and beat. Add 200g of sugar and the lemon zest then continue beating, either with a fork or mixer, adding the Castelanotti Arbequina Extra Virgin Olive Oil gradually while beating constantly.
Once beaten, mix the yeast with the flour, sieve then add to the egg mix. Mix well and always in the same direction. Once well mixed, place the mixture evenly into the paper moulds (with either a spoon or piping bag), top with a pinch of sugar and place in a pre-heated 180º oven for 15 to 18 minutes.