Combine Dry Ingredients:

• In a food processor, pulse flour, sugar, and salt until combined.

• Add the cold butter cubes and pulse until the mixture resembles coarse crumbs.

Add Egg and Water:

• Add the beaten egg and pulse until the dough starts to come together.

• If needed, add 1-2 tbsp of ice water, 1 tablespoon at a time, until the dough forms a ball.

Chill the Dough:

• Turn the dough onto a lightly floured surface and form it into a disk.

• Wrap in plastic wrap and chill in the refrigerator for 1 hour.

Preheat the Oven:

• Preheat the oven to 350°F (175°C).

Roll Out the Dough:

• On a lightly floured surface, roll the dough to a 1/8-inch thickness.

• Cut the dough into circles slightly larger than the tartlet pans.

Fit the Dough into Pans:

• Press the dough circles into the tartlet pans or muffin tin, trimming the edges.

• Prick the bottoms with a fork to prevent puffing.

Blind Bake:

• Place parchment paper over each tartlet and fill with baking weights or dried beans.

• Bake for 12-15 minutes, then remove the weights and bake for an additional 5 minutes or until golden brown.

• Cool completely on a wire rack.

Combine Ingredients:

• In a medium saucepan, whisk together lemon juice, lemon zest, sugar, eggs, and salt.

Cook the Curd:

• Place over medium heat, stirring constantly for 10-12 minutes or until the mixture thickens enough to coat the back of a spoon.

Add Butter and Strain:

• Remove from heat and whisk in the cold butter cubes until smooth.

• Strain the lemon curd through a fine mesh sieve to remove any lumps.

Cool the Curd:

• Cover with plastic wrap, pressing directly onto the surface to prevent a skin from forming.

• Chill for 30 minutes or until set.

Chill the Tartlets:

• Refrigerate the assembled tartlets for 30 minutes before serving to fully set the curd.

Serve and Enjoy:

• Serve chilled for a refreshing, tangy treat.