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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  North American >> Canadian >> Canadian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
purpose flour	4	cups		-	-	-	-
kosher salt	1	tablespoon		-	-	-	-
lemon	1/2			0.6404	0.2058	0.0243	0.0066
lemon zest	1/2			-	-	-	-
lard	1	lb	recommended	4091.408	0.0	0.0	453.5929
egg	1		separated	71.5	0.36	6.28	4.755

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.