Combine the flour and butter in a food processor until the mixture resembles breadcrumbs. Add all of the remainining ingredients and when the mixture forms a ball, make a disk, wrap it in plastic and refrigerate for 1 hour. Preheat the oven to 350F. Roll out the dough to a 1/4-inch thick and line 6 4-inch tartlet pans. Bake the tartlets blind for 15-18 minutes, until golden-brown. Cool on a rack. To make the filling combine the butter, sugar, egg yolks and lemon juice in the top of a double boiler. Over simmering water, cook the custard until it thickens. Remove from the heat and stir in the zest. Spoon the custard into the tartlet crusts.
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For the tartlet dough:
1 2/3 cup flour
1/2 cup + 2 tbsp unsalted butter
1/2 cup sugar
pinch of salt
1 egg, beaten
For the filling:
3/4 cup fresh lemon juice
6 egg yolks
3/4 cup sugar
3/4 cup unsalted butter
1 tbsp finely grated lemon zest
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30
mn
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30
mn
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Do not allow the custard to boil or it will curdle.
