Buttercrust Pastry

Method

1. Sieve flour from a height onto a clean work surface
2. Sieve icing sugar on top
3. Rub in the butter until a fine, crumbly mixture is created
4. Mix in lemon zest
5. Add eggs and a splash of milk, and work together until a dough forms; flour lightly
6. Flour the work surface and place dough on top; pat into a round, flour lightly, wrap in clingfilm and refrigerate for at least half an hour
7. Roll out, then use as the base for sweet tarts or mince pies