1. Whisk the flour, salt and lemon rind in a bowl. 2. Cut in the lard with a pastry blender or your fingers until the mix resembles a light, floury crumble. 3. Mix the lemon juice and egg yolk in a measuring cup and top with enough ice-cold water to the 1-cup line. 4. Whisk the egg white until foamy. 5. Make a well in the flour mixture. 6. Add the egg yolk mixture to the flour mixture and gently fold 7–12 times by hand. 7. While the mix is still a bit floury, add in the whipped egg white and gently press, fold, and press again until all the flour combines into a paste-like ball. 8. If you’re making butter tarts, divide the dough into 2 balls, wrap with plastic wrap, and chill for at least 1 hour before using. 9. If you’re making 10" crusts, divide it into 3 before wrapping and chilling. ---------------------------------------------------------------------------
Nutrition
Ingredients
