Sweet Lemon Pastry

Preparation info
    • Difficulty


Appears in
Paramount Desserts

By Christine Manfield

Published 1998

  • About

This quantity of pastry is sufficient for six 12 cm tart shells or a 30 cm one.


  • 275 g plain flour
  • 90 g icing sugar
  • ½ teaspoon


  1. Chill the bowl and blade of a food processor in the refrigerator.
  2. Sift the flour and icing sugar and then blend with the lemon zest in the food processor. With the motor running, scrape in the seeds from the vanilla bean and add the butter egg and lemon juice and work until the dough forms a ball. Wrap the dough in plastic film and refrigerate for 2 hours.