1 c. plus 2 tbsp. all-purpose flour
1/4 tsp. salt
1/2 c. softened butter
1 beaten egg

Combine flour and salt; cut in butter until mixture resembles coarse meal. Add egg and stir until well blended. Refrigerate dough for 2 hours. Shape dough into 35 balls; put each into a 1 3/4 inch muffin pan and shape into a shell.

LEMON FILLING:

2 eggs, slightly beaten
1 c. sugar
1/4 tsp. salt
1 tbsp. lemon rind
2 tbsp. lemon juice
2 tbsp. melted butter

Combine filling ingredients and beat until well blended. Put lemon mixture into tart shells. Bake about 15 minutes in preheated 350 degree oven. Remove from pan immediately. Yield: 35 tarts.