Naples lemon pastry identification

Hi there, trying to identify a pastry I picked up when in the station in Naples this week and want to try making myself.

Crisp outer shell of pastry and beautifully soft, doughy loose filling on the inside with what I'd describe as a moist but not overly wet texture. Lemon flavoured throughout with some cream and candied lemon on top. When I picked this up I was blown away by how heavy it felt, but it was a joy to eat and I want to know what it was! Recipe recommendations especially welcome!

Thanks!!