Put the butter in a small bowl and place it in the freezer. Fill a medium liquid cup with water and add plenty of ice. Let the butter and the ice water sit and get very 5 to 10 minutes.
In the bowl of another liquid measuring cup, combine ¼ cup [60 g] of the ice water and the lemon juice.
In the bowl of a stand mixer fitted with a paddle, mix the flour, sugar, and salt. Add the butter and mix on low speed until slightly incorporated. The butter will be smashed and in all different sizes, most about half the original size.
Add the lemon juice mixture and mix on low speed until the dough just holds together and looks shaggy. If the dough is still really dry and not coming together, add ice water, 1 tablespoon at a time, until it just starts to hold.
Transfer the dough to a lightly floured work surface and flatten it slightly into a square. Gather any loose/dry pieces and place them on top. Gently fold the dough over onto itself and flatten again. Repeat this process 5 or 6 times, until all the loose pieces are worked into the dough, being careful not to overwork the dough. Flatten the dough one last time into a 6 in [15 cm] square. Transfer the dough to a floured sheet pan or plate and sprinkle the top of the dough with flour. Place the dough in the refrigerator and chill until firm, 20 minutes.
Return the dough to the lightly floured work surface and roll it into an 8 by 16 in [20 by 40.5 cm] rectangle. If the dough sticks at all, sprinkle more flour underneath it. Brush any excess flour off the dough, and, using a bench scraper, fold the short ends of the dough over the middle to make three layers, similar to a business letter. This is the first turn. (If the dough still looks shaggy, don’t worry, it will become smooth and will even out as you keep rolling.
Flip the dough over (seam-side down), give the dough a quarter turn, and roll away from you, this time into a 6 by 16 in [15 by 30.5 cm] rectangle. Fold the short ends over the middle, business-letter style. This is the second turn.
Sprinkle the top of the dough with flour and return it to the sheet pan and refrigerate for 20 minutes. Return the dough to the work surface and repeat the process of folding the dough, creating the third and fourth turns. On the last turn, gently use a rolling pin to compress the layers together slightly. Wrap tightly in plastic wrap and chill for at least 1 hour before using; keep refrigerated for up to 2 days.