SHORTCRUST PASTRY (from Harry’s Bar di Cipriani, Venice)


This really is an excellent recipe for the shortcrust pastry, lemon scented. It comes from the wonderful book recipes of Harry ‘s Bar in Venice. As real old recipes this one is perfect in quantity and description and this is its secret and guarantee of success. This simple recipe will allow you to make the base for the famous lemon meringue pie of Cipriani, described here in FoodMetender.
So let’s see what you need (doses suitable for 22 cm cake pan).


  • 200 grams of flour (type 00)
  • 100g caster sugar
  • 150 grams of softened butter
  • 2 egg yolks
  • 1 pinch of salt
  • grated zest (1 lemon)

Cut the butter into small cubes and place in a large bowl. Add the egg yolks, sugar, lemon zest and a pinch of salt and stir the ingredients with your hands quickly (with your kitchen robot use the leaf or K hook).

Quickly add the flour mixture, without neading too much otherwise the butter gets too hot. Create a floured ball and wrap it in plastic wrap or a rag: let rest in the refrigerator for half an hour and then roll it out with a rolling pin.

At this point you can use it for:

  • cut into biscuits with nice cutters
  • making a tart
  • make the base of a cake

In the latter case,  if you have to prepare a base of a tart without cooking the filling (blank cooking): lined with the dough from the mold 24 cm. Trim the edges and prick a lot of times the bottom with the tines of a fork: this will help to prevent the swollen.

Cover with baking paper and cover with dried beans (they will serve as weight). Bake at 180 ° C for 20 minutes, then remove paper and beans and simmer uncovered until cooked through (it must remain white, with only the coloured edges). At this point it is ready to be stuffed.

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