Pasta frolla (Italian for "short pastry") is the basic pastry dough of Italy. Our recipe yields enough dough for two desserts.
Pulse flour, sugar, and salt in a food processor just until combined. Add butter; pulse until mixture resembles coarse meal, 6 to 8 times.
Whisk together egg, egg yolk, vanilla, and lemon zest. With processor running, add egg mixture; process just until dough begins to come together. Turn dough out onto a floured work surface; lightly knead to form a ball.
Divide dough into 2 pieces, and gently press into flat disks. Wrap tightly in plastic wrap. Refrigerate at least 1 hour or overnight.