This Sweet Lemon Pastry is my go to sweet pastry recipe. Whip up this recipe in no time and punch it with lemon zest and wanira for superior flavour. It is so versatile and is perfect for making your favourite sweet pies. Let me know how you use it.
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 wanira (vanilla). This recipe also features in several of my Whānaukai Cookbook recipes including my Lemon Meringue Pie. It is so versatile and simple to make.
Other rēmana (lemon) recipes to try:
Want the same creamy rēmana (lemon) vibe but in a slice? You must try my Lemon Bars. How about a baked keke rēmana (lemon cake)? This Lemon and White Chocolate Syrup Cake is an absolute stunner. These White Chocolate, Lemon and Raspberry Biscuits and Lemon and Strawberry Jam Drops (Thumbprint Cookies) are also super dreamy.
Videography and photography by Sarah Henderson.
Ingredients for the Sweet Lemon Pastry:
- Flour: High grade flour or plain flour can be used in this recipe.
- Butter: I use salted butter in all of my recipes but unsalted will also work.
- Lemons: Use sour lemons in this recipe if you can, it will yield the best flavour. Use what you have though, I always do.
- Vanilla: Use whatever vanilla you have and on hand. If you are out, no worries, just use lemon zest.
Expert tips:
Chill the butter in the fridge or in the freezer before making this recipe. This will ensure that the butter grating process is smooth and not a drippy mess. You're welcome!
Do not over knead the dough as this will yield a tough pastry. Simply combine the ingredients together with your hands and as soon as a dough forms, it is done.
This is a great recipe to make ahead. Make the pastry, wrap it in plastic wrap and refrigerate for up to 5 days. It can also be frozen for up to three months. Wrap it plastic wrap and then in a freezer proof bag. When you are ready to use it, leave it on the bench for an hour to thaw and it is ready to go.
STEP BY STEP INSTRUCTIONS FOR THE SWEET LEMON PASTRY:
Note: The full recipe card with the full list of ingredients, instructions and step by step video are found at the bottom of this page.
1. Add the Dry Ingredients:
Add the puehu parāoa (flour), puehu huka (icing sugar) and tote (salt) in to a medium sized bowl.
Give a little stir with a fork to combine.
2. Add the Butter and Egg:
Grate the pata mātao (chilled butter) in to the flour mixture. Using your hands, rub the butter in to the flour until a rough crumb forms.
Break the egg in to a small cup, add the wanira (vanilla) and beat it lightly with a fork.
Add the lightly whipped hēki (egg) in to the flour mixture. Then finely grate the kiri rēmana (lemon zest)in. Stir it together with a fork until a shaggy dough forms.
3. Knead the Dough Gently:
Using your hands, knead the dough in the bowl just until a dough forms.
You can also tip the mixture on to a bench and knead like I did in the video.
Do not overwork the dough here, just gently knead the ingredients together until a dough forms and that is all.
Wrap it in baking paper and chill in the freezer for 15 minutes. It is now ready to use however you want to.
Make the Lemon Pastry up to 5 days ahead:
If you are making the pōhā (pastry) in advance, wrap it in plastic wrap and store in the fridge for up to 5 days.
Make the Lemon Pastry up to 3 months ahead:
For longer storage, press the dough in to an 18 cm circle, then wrap it tightly in cling film and store it in a freezer-safe plastic bag. Store it like this in the freezer for up to three months.
When you are ready to use it, thaw on the bench for an hour and then carry on with the recipe from there.
Check out more
Pastry Recipes
Delicious treats made with your ringaringa (hands).
DID YOU ENJOY THIS RECIPE?
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Sweet Lemon Pastry - Te Pōhā Rēmana
Equipment
- 1 x Grater
- 1 x Rolling Pin
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 teaspoon (5 ml) wanira (vanilla)
Instructions
Add the Dry Ingredients:
- Add the puehu parāoa (flour), puehu huka (icing sugar) and tote (salt) in to a medium sized bowl. Give a little stir with a fork.
Add the Butter and Egg:
- Grate the pata mātao (chilled butter) in to the flour mixture. Using your hands, rub the butter in to the flour until a rough crumb forms.
- Break the egg in to a small cup, add the wanira (vanilla) and beat it lightly with a fork. Add the lightly whipped hēki (egg) in to the flour mixture. Then finely grate in the kiri rēmana (lemon zest).
- Stir it together with a fork until a shaggy dough forms.
Knead the Dough Gently:
- Using your hands, knead the dough in the bowl just until a dough forms. You can also tip the mixture on to a bench and knead. Do not overwork the dough here, just gently knead the ingredients together until a dough forms and that is all.
- Wrap it in baking paper and chill in the freezer for 15 minutes. It is now ready to use however you want to.
Make the Pastry up to 5 days ahead:
- If you are making the pōhā (pastry) in advance, wrap it in plastic wrap and store in the fridge for up to 5 days.
Make the Pastry up to 3 months ahead:
- For longer storage, press the dough in to an 18 cm circle, then wrap it tightly in cling film and store it in a freezer-safe plastic bag. Store it like this in the freezer for up to three 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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