|Sifted flour||2 Cup (32 tbs)|
|Superfine sugar||1⁄2 Cup (8 tbs)|
|Lemon||1 , rind grated finely|
|Chilled butter/Margarine||3⁄4 Cup (12 tbs)|
|Egg yolks||3 , lightly beaten|
Sift flour with sugar and mix in lemon rind.
Cut in butter with a pastry blender until mixture resembles fine bread crumbs.
Add yolks and mix with a fork until pastry forms a ball. (You may have to use your hands at the end, but handle as lightly as possible.)
Wrap pastry and chill 1 hour.
Using short, light strokes, roll on a lightly floured board into a circle 3" larger than the pan you're using; fit into pan, trimming edges to hang evenly 1" all round.
Roll overhang under until even with rim and crimp.
Chill pie shell 2 hours.
Preheat oven to 450° F.
Prick bottom and sides of pastry with a fork, line with wax paper and fill with rice or dried beans to weight down.
Bake 5 minutes, lift out paper of rice, reduce oven to 350° F. and bake 12 minutes longer until golden.
Cool pie shell before filling.