1 1/2 cups flour
1/2 tsp salt
1/4 cup Crisco
4 tablespoons butter
1/4 cup (scant) cold water

In a medium bowl, mix together salt and flour. Blend in butter and Criso (remove butter from refrigerator and leave at room temperature 20 minutes before beginning).

Sprinkle with water, a little at a time, and stir together lightly with two forks, lifting as you go. Press gently into a ball. Do not over mix or dough will be tough.

Refrigerate 15 minutes. Roll out on a lightly floured surface to 1/8" thickness. Using a floured cookie cutter or glass, cut into 3 1/2" to 4 inch rounds, large enough to cover the bottom of small muffin tins.

Bake rounds in a preheated 450 degree oven 10-12 minutes or until lightly golden.

Remove from oven and cool.

Prepare filling:

1/3 cup butter
1 cup sugar
1 teaspoon grated lemon rind
1/3 cup lemon juice
1/4 teaspoon salt
4 egg yolks, slightly beaten

Combine all ingredients in the top of a double boiler and stir over boiling water 10 minutes, stirring constantly. Continue to cook until thickened. Cool.

Fill tartlet shells. Served chilled.

Variation: Can be topped with meringue.