1. PREPARING THE SWEET PASTRY (serves 4)
– 55g softened butter
– 65g caster sugar
– 1 lemon
– 2g salt
– 30g egg yolk
– 125g flour
Whip the butter and sugar together. Add the lemon zest and salt, then incorporate the egg yolks. Mix well and add the sifted flour. Chill for 1 hour.
Roll out the sweet pastry to 3 mm in thickness and place in an 18 cm tart tin.
Cut the pastry flush with the edge of the tin.
Prick with a fork and chill for 30 minutes.
Bake in the oven for 11 minutes.