Beat the eggs with the sugar to fluffy cream. Add the soft butter and beat to cream once again.
Pour in the lemon juice in a trickle while stirring nonstop, finally add the finely grated lemon rind.
Mix the sifted flour with the baking powder, add this to the creamy egg mixture in several lots, knead a dough. Put the dough in a plastic bag and the bag in the fridge for 60 min.
Roll out a thin sheet onto a slightly floured counter. Cut out Christmas cookies from the dough using cookie cutters of your choice.
Arrange them in a tray, covered with baking paper, place the tray in a preheated 392°F (200 °C) oven and bake for 10 min.