Work flour, starch, icing sugar, lemon zest and diced butter with your hands (or quickly in a planetary mixer) until the mixture is ‘crumbly’. After that, add the egg and mix quickly; form a dough, wrap it in cling film and leave it to rest in the fridge for about an hour. Roll out the shortcrust pastry with the help of a rolling pin and make whatever you like!

If, like me, you make a tart: fill it with jam to taste and cover the shortcrust pastry shell with classic lozenges. Bake at 180 degrees, static oven, preheated, for about 35 minutes, until golden brown.