SWEET SHORTCRUST PASTRY
Instructions:
- In a large bowl, gently work the flour and butter together until the mix looks like bread crumbs. Stir in the sugar and lemon zest, then add the eggs slowly to form a dough.
- Gently shape it into a ball and flatten slightly, then wrap tightly in plastic wrap and refrigerate for 2 hours before using.
- This pastry dough is very fragile, and handles best when it is well chilled but not hard.