Melt 1 tablespoon butter; refrigerate remaining butter.

Sift the flour onto a cool marble slab or board and make a large well in center.

Place the salt, lemon juice, smaller amount of water and 1 tablespoon melted butter in the center of the well.

Mix these ingredients with your fingertips briefly.

Using fingertips of both hands, gradually work in the flour to form coarse crumbs.

If the crumbs are dry, add more water, a few drops at a time.

Cut the dough several times with a metal spatula to make sure the ingredients are blended.

Take care not to knead.

Press the dough into a ball; it should be quite soft.

Wrap in waxed paper; refrigerate 15 minutes.

Lightly flour remaining chilled butter, place it between 2 sheets of waxed paper and flatten with a rolling pin.

Remove the top sheet of waxed paper.

Fold the butter in half, replace between waxed paper and continue flattening and folding until the butter is pliable but not sticky; the butter should be the same consistency as the dough.

Shape the butter into a 6-inch square and lightly flour it.

On a cool work surface, roll the dough to a 12-inch square so it is slightly thicker in the center than at the sides.

Set the butter in the center and fold the dough around it like an envelope.

Place the dough, seams down, on a floured work surface and press rolling pin on top 3 to 4 times to slightly flatten the dough.

Roll it into a rectangle 7 to 8 inches wide and 18 to 20 inches long.

Fold the rectangule like a business letter into 3 equal sections.

Gently press the seams with a rolling pin to seal and turn the dough to bring the seam side to your left so the dough opens like a book.

This is called a turn.

Again, roll the dough to a large rectangle and fold in 3.

This is the second turn.

Wrap the dough in waxed paper; refrigerate 15 minutes.

Repeat the rolling process, giving the dough 6 turns all together and letting the dough rest overnight in the refrigerator after fourth turn.

Refrigerate at least 1 hour after the last turn.