Sweet-crust pastry

• 1 egg
• 1 egg yolk
• 100 g pure icing sugar

In a large bowl, mix together the whole egg, the yolk, icing sugar, salt and the lemon zest for 1 minute. Add the softened butter and mix thoroughly.

Sift in the flour and rub it in with your fingertips until the dough has a rough, sandy texture.

Press the dough together and wrap it in plastic wrap. Refrigerate for at least 2 hours before using.