• 2 cups flour
• ⅓ pound butter, at room temperature
• 2 egg yolks
• 2 tablespoons sugar
• Grated rind of 1 lemon
• Pinch of salt

1. Put the flour in a mixing bowl, make a well in the center and add the remaining ingredients.
2. Mix the center ingredients with the fingers of one hand or a pastry blender until blended. Quickly work in the flour. Add a small amount of ice water if neces­sary to moisten the dough so it can be gathered into a ball.
3. Wrap the dough in wax paper and chill 1 hour. Roll out the pastry, fit it into the plates and bake on the bottom shelf of a preheated 450ºF oven until brown, about 15 minutes.

Yield: 6 tart shells, or 2 9-inch pie shells