Shortcrust Pastry

In a large bowl, mix the plain flour, sugar, salt, and lemon zest.

Add the cold unsalted butter cut into cubes and rub it in with your fingertips until the mixture resembles breadcrumbs.

Make a well in the centre and add the whole egg and the egg yolk.

Quickly mix with your hands until the dough comes together, being careful not to overwork it.

Wrap the dough in cling film and chill in the fridge for 30 minutes.

The shortcrust pastry is now ready to be used for tarts or biscuits.