1 1/4 c. all-purpose flour
2 tbsp. granulated sugar
1/4 tsp. salt
1/2 c. butter, chilled & cut into pieces
3 tbsp. ice water

LEMON CURD:

6 egg yolks
1 c. granulated sugar
6 tbsp. butter, cut into pieces
1/2 c. fresh lemon juice
1 1/2 tbsp. grated lemon peel
1/8 tsp. salt
Sweetened whipped cream to serve

For Crust: Sift flour, sugar and salt into a mixing bowl. Using a pastry blender or 2 knives, cut butter into flour until mixture resembles coarse meat. Sprinkle ice water over dough, mixing quickly just until dough forms a soft ball. Wrap dough in plastic wrap and refrigerate 1 hour.

Preheat oven to 400 degrees. On a lightly floured surface, use a floured rolling pin to roll out dough to 1/8 inch thickness. Cut out dough in shapes about 1/4 inch larger than tartlet pans. Press into pans; trim excess around edges. Refrigerate 30 minutes.

Line pans with small pieces of aluminum foil and weight foil with dried beans or pie weights. Bake 10 minutes. Remove weights and foil and bake 3-5 minutes or until very lightly browned. Cool completely before removing tart shells from pans.

For Lemon Curd: Combine all ingredients in a heavy, non-aluminum saucepan over medium-low heat. Cook, stirring constantly, until butter is melted and mixture thickens slightly. Do not allow mixture to boil. Remove from heat. Transfer mixture to a bowl and cool. Cover and refrigerate at least 2 hours before serving.

To serve, fill tart shells with Lemon Curd and top with a small amount of sweetened whipped cream. Yield about 16 tarts.