Lemon Shortcrust Pastry Recipe – How to Make Lemon Shortcrust Pastry

Lemon Shortcrust Pastry is a variation on shortcrust pastry, the most common type of pastry. It is easy to make but it does need to be kept cool and handled as little as possible. Use for sweet and savoury flans, pies, tarts and tartlets, pasties, quiches and turnovers etc. Especially a good fit for Lemon Meringue Pie.

Lemon Shortcrust Pastry

Lemon Shortcrust Pastry makes a Lemon Meringue Pie Special

Just like standard shortcrust pastry, this lemon shortcrust pastry will keep in the fridge for a few days and can be frozen. Why not make double and freeze half, saving you work? It can be made by hand or using a food processor.

Ingredients for Lemon Shortcrust Pastry Recipe:

  • 8 oz (225 g) plain flour
  • Pinch of salt
  • 2 oz (56 g) butter or margarine
  • 2 oz (56 g) lard or hard vegetable fat
  • 1 teaspoon finely chopped lemon zest
  • Tablespoon of lemon juice
  • Water

Method for Making Lemon Shortcrust Pastry by Hand:

  1. Sieve the flour and salt together into a bowl. Add the fat and, with a knife, cut into small pieces.
  2. Rub the fat into the flour with the fingertips until the mixture resembles fine breadcrumbs.
  3. Mix in the lemon zest
  4. Add the lemon juice and enough water and mix to a stiff dough.
  5. Turn on to a lightly floured board. Kneed lightly with the fingertips until free from cracks.
  6. Roll out and use for sweet or savoury pastry dishes.

Method for Making Lemon Shortcrust Pastry Using a Food Processor:

  1. Sieve the flour and salt together into the bowl. Add the fat, cut into small pieces.
  2. Pulse until the mixture resembles fine breadcrumbs.
  3. Add the lemon zest and  mix on slow for 10 seconds or so.
  4. Add the lemon juice and enough water and mix to a stiff dough when it forms a ball in the bowl.
  5. Turn on to a lightly floured board. Kneed lightly with the fingertips until free from cracks.
  6. Roll out and use for sweet or savoury pastry dishes.

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