Lemon pastry is used for pies, flans, tartlets and a wide range of savoury and sweet dishes. The pastry should be crisp, light yet firm in texture and light of handling. The use of cool ingredients and work surfaces are essential. Take note; too much liquid produces a tough pastry and too little produces a dry, crumbly pastry which is difficult to handle.
Remember, Pastry is only as good as the flour you use. Don't buy cheap flour.
2 cups (225 g) plain flour (All purpose)
1 pinch of salt
1/2 stick (2 oz) 50 g butter or block margarine
2 oz (50 g) lard
1 level tsp (5 ml) finely grated lemon rind
1. Sift the flour and salt into a bowl. Add the fats and the lemon rind. Cut into the flour with a knife then rub in with your fingertips; the resulting mixture should resemble fine breadcrumbs.
2. Sprinkle water over the crumbs. Mix to a stiff crumbly-looking paste with a round-ended knife.
3. Draw together with fingertips. Turn out on to a lightly floured work surface. Knead quickly until smooth and crack free.
4. Roll out and use as required.
Storing Lemon Pastry
1. Wrapped in cling film, uncooked lemon pastry dough will keep for up to three days in the refrigerator.
2. Both baked and unbaked lemon pastry will freeze well. Thaw unbaked dough at room temperature before unwrapping, but rolled out pastry cases may be cooked from frozen, allowing a little extra time.
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