Recipe - Lemon Pastry

1 One fourth cup Allpurpose flour
One half teaspoon Salt
1/3 cup Shortening or lard
4 tablespoon Cold water
1 tablespoon Sugar
1 tablespoon Lemon juice
One half teaspoon Grated lemon peel

In mixing bowl stir together flour, sugar, lemon peel & salt. Cut in
shortening or lard until pieces are the size of small peas. Mix water
& lemon juice. Sprinkle with 1 Tbls. water over part of the mixture;
gently toss with a fork. Push to side of bowl. Repeat until all is
moistened. Form dough into a ball. On a lightly floured surface
flatten dough with hands. Roll dough from center to edge, forming a
circle about 12" in diameter. Wrap pastry around rolling pin. Unroll
onto a 9" pie plate. Ease pastry into plate, being careful not to
stretch. Trim to One half inch beyond edge of plate; fold under extra
pastry. Make a flute, rope shaped or scalloped edge. Do not prick
pastry. Bake as directed in individual recipe.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip