Put the flour on a work-surface in a hill shape, make a hole in the centre with your fist and put the sugar, salt, lemon rind, butter and egg yolks in the hole. Blend all these ingredients together with your hands, kneading the pastry as little as possible. When you have amalgamated everything (if the pastry is too stiff, add a little white wine or water), wrap it in buttered baking parchment or foil and chill for 1 hour before using.
For savoury pastry, proceed as above but omit the sugar and the lemon rind.
© 1990 Valentina Harris. All rights reserved.