To make the pastry, put the butter, flour, icing sugar, lemon zest and salt in a food processor and pulse until the mix resembles fine breadcrumbs. (Alternatively, put everything in a large bowl and rub the butter into the flour with your fingers.) To make the pastry, put the butter, flour, icing sugar, lemon zest and salt in a food processor and pulse until the mix resembles fine breadcrumbs. (Alternatively, put everything in a large bowl and rub the butter into the flour with your fingers.)
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Add the egg and pulse (or stir) until the mixture starts to clump together. Turn the pastry out on to a lightly floured surface, give it a quick, gentle knead to bring it together, then pat into a disc, wrap and chill in the fridge for two hours, or until firm.
Add the egg and pulse (or stir) until the mixture starts to clump together. Turn the pastry out on to a lightly floured surface, give it a quick, gentle knead to bring it together, then pat into a disc, wrap and chill in the fridge for two hours, or until firm.