|Directions Preheat oven to 375°F
Grease deep muffin tins.
Sift the flour into a bowl. With your fingers, rub in the butter and add the icing sugar. Add sufficient amount of cold water to make a moist dough. Roll out on a floured surface. Cut into rounds and place in the muffin tins.
Bake blind for 10 minutes. Remove from the oven and reduce temperature to 350°F.
While you wait for the oven to cool a little, beat together the egg, caster sugar and lemon juice.
Fill the pastry cases with the mixture and bake until set and the pastry is nicely browned, approximately 20 minutes. Serve hot.