In a Food processor place the flour, icing sugar and salt and give a short blitz to combine. Add the cold butter cut into cubes, and blend until a crumb is formed.

Whisk the egg lightly in a separate bowl before adding it to the food processor. Slowly pulse until a dough starts to come together. 

On a flat surface, roll out the dough between two sheets of baking paper until a 4mm crust is formed. Chill in the fridge for at least 1 hour, or up to 24 hours.

Once rested, Cut the crust into even rounds, with a cookie cutter and gently press into the base of a muffin pan to form a shell.

Place back in the fridge and chill for at least 2 hours or overnight

Preheat your oven to 160* and poke the bottom of the  pastries with a fork, before lining the shells with baking paper and filling with baking beads or rice. 

Bake for 15 minutes, then remove the weights and baking paper and bake for another 15 minutes, or until golden and dry to the touch.

Set aside to cool down completely before spooning the lemon butter into the shells, filling evenly. 

Top with whipped cream or a light icing to finish.