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Shortcrust pastry


  • 400g Flour 

  • 200g Butter

  • 200g Sugar 

  • 2 Egg yolks 

  • 50g Milk 

  • Half Lemon zest

  • Salt a pinch


Sift flour 2 times then add the butter, the egg yolks, and start to mix.

When it starts to be a dough add the sugar and a pinch of salt.

When the sugar is almost dissolved, add the milk and keep mixing it until it will be smooth and uniform.

Wrap it in cling film and let it rest in the fridge at least 15 min before use.

To see our video tutorial click here.

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