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Plain flour - 200 gms
Castor sugar - 75 gms
Butter -100 gms
Lemon rind - 1/2 tsp (finely grated)
Egg yolks - 2


  • Sift flour and sugar into a heap on a working surface and make a well in the centre. 
  • Drop butter, lemon rind and egg yolks into well and with tips of the fingers gradually draw in flour and mix all the ingredients to a firm, smooth dough. 
  • No water should be necessary. Wrap in foil and chill for an hour before rolling out.
  • This pastry keeps well in the refrigerator for up to a week and improves with keeping.
  • Although the Italian method of making pastry is simple and practical, the pastry can be made by the 'rubbing in' method but this will not produce such a smooth dough.
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