Ingredients: 500 g 00 flour type, 200 g lard, 3 eggs, 200 g caster sugar, 1 baking powder sachet, grated peel of 1 lemon (or organic orange or tangerine), 6 boiled eggs to decorate.
Method: in a large bowl put the flour, room temperature softened lard, 3 raw eggs, sugar and baking powder. Grate the lemon peel and knead with your hands. The mixture will be soft. Make a ball of the cuddura, then flatten it in a previously butter greased pie dish. With your fingertip form little pits where you put the boiled eggs; using other mixture, make little stripes that stop the eggs from falling. Two stripes per egg are ok. You can brush with yolk the cuddura surface and then sprinkle with chocolate flakes or colored sugar to decorate. Put in the oven at 180°C for 40 minutes, always checking the baking that depends on the height and size of the cuddura.
In Sicily people shape the cuddura in different way, other than the typical round shape: as a dove or as a basket. It is called “Aceddu cull’uova” too, because of the dove shape: in fact Aceddu means “bird”.