Sweet Lemon Pastry – Te Pōhā Rēmana
This Sweet Lemon Pastry has been a favourite of mine now for many years. This pōhā (pastry) has a touch of sweetness from the puehu huka (icing sugar) and a lightness to the crumb. It is flavoured with kiri rēmana pīrahirahi (finely grated lemon zest) and a touch of wanira (vanilla). This recipe also features in several recipes in my Whānaukai Cookbook including my Lemon Meringue Pie. It is also the base my Custard Tart with flavours of rahipere (raspberry) and ārani ( orange) and my pae tūrutu (mini blueberry pies). It is so versatile and so simple to make, so let’s break down the steps.
Making the Sweet Lemon Pastry:
Start this tohutao (recipe) by adding the puehu parāoa (flour), puehu huka (icing sugar) and tote (salt) in to a bowl. Grate pata mātao (chilled butter) in to the flour mix and rub the pata (butter) in until roughly incorporated. Add in a beaten hēki (egg), along with the kiri rēmana (lemon zest) and wanira (vanilla). Gently knead the dough, only for a minute or so until the ingredients have come together. Wrap it in baking paper and chill for 15 minutes. From there, it is ready to be used however you want.
My favourite pie to make is my Lemon Meringue Pie. I make this every year for Kirihimete (Christmas) or whenever I can. The flavours and beauty of this pie always make me smile.
Other rēmana (lemon) recipes to try:
Want the same creamy rēmana (lemon) vibe but in a slice version? You must try my Lemon Bars. How about a baked keke rēmana (lemon cake)? I have the perfect recipe, this Lemon and White Chocolate Syrup Cake is an absolutel stunner. Or do you want a fresh pihikete (biscuit)? These White Chocolate Raspberry Biscuits are so dreamy! While I’m there, these Lemon and Strawberry Jam Drops (Thumbprint Cookies) are a must try.
Videography and photography by Sarah Henderson.
Sweet Lemon Pastry – Te Pōhā Rēmana
Ingredients
The Sweet Pastry – Te Pōhā Reka
- 1 ½ C (225 g) puehu parāoa kounga (high grade flour)
- ½ C (75 g) puehu huka (icing sugar)
- He kini tote – a pinch of salt
- 150 g pata mātao (chilled butter)
- 1 (35 g) hēki iti (small egg, size 6)
- Finely grated lemon zest of one rēmana (lemon)
- 1 tsp (5 ml) wanira (vanilla)
Instructions
- Add the puehu parāoa (flour), puehu huka (icing sugar) and tote (salt) in to a medium sized bowl.
- Grate the pata mātao (chilled butter) in to the flour mixture. Using your hands, rub the butter in to the flour until a crumb forms.
- Break the egg in to a small cup and beat it lightly with a fork. Add the hēki (egg), kiri rēmana (lemon zest) and wanira (vanilla) in to the flour mixture.
- Gently combine the mixture together until a dough forms.
- Wrap in baking paper and chill in the freezer for 15 minutes. It is now ready to use however you want to.
- If you are making the pōhā (pastry) in advance, wrap it in plastic wrap and store in the fridge for up to 5 days.
- For longer storage, press the dough in to an 18 cm circle, then wrap it tightly in baking paper and store it in a plastic bag. Store it like this in the freezer for up to two months.When you are ready to use it, thaw on the bench for an hour and then carry on with the recipe from there.
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