Lemon Tartlets

**Ingredients:**

**For the Tartlet Crust:**
– 1 1/2 cups all-purpose flour
– 1/2 cup powdered sugar
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, cold and cut into small cubes
– 1 large egg yolk
– 1-2 tablespoons ice water

**For the Lemon Curd Filling:**
– 1 cup granulated sugar
– 3 large eggs
– 1/2 cup fresh lemon juice (about 3-4 lemons)
– 1 tablespoon lemon zest
– 1/2 cup unsalted butter, softened and cut into small pieces

**Instructions:**

1. **Prepare the Tartlet Crust:**
– In a food processor, combine the flour, powdered sugar, and salt. Add the cold butter and pulse until the mixture resembles coarse crumbs.
– Add the egg yolk and pulse until the dough starts to come together. If needed, add ice water, 1 tablespoon at a time, until the dough forms.
– Turn the dough out onto a lightly floured surface and gather it into a ball. Flatten it into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.

2. **Make the Lemon Curd Filling:**
– In a medium saucepan, whisk together the sugar and eggs until well combined. Add the lemon juice and lemon zest.
– Place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens and coats the back of a spoon, about 8-10 minutes.
– Remove from heat and stir in the butter, a few pieces at a time, until fully melted and smooth.
– Strain the lemon curd through a fine-mesh sieve into a bowl to remove any lumps. Cover with plastic wrap, pressing it directly onto the surface of the curd to prevent a skin from forming. Let it cool to room temperature, then refrigerate until chilled.

3. **Bake the Tartlet Crusts:**
– Preheat the oven to 350°F (175°C).
– Roll out the chilled dough on a lightly floured surface to about 1/8 inch thickness. Cut out circles of dough slightly larger than your tartlet pans and press them into the pans, trimming any excess.
– Prick the bottom of each tartlet shell with a fork. Place a small piece of parchment paper in each shell and fill with pie weights or dried beans.
– Bake the tartlet shells for 10-12 minutes, then remove the parchment paper and weights. Continue baking for another 5-7 minutes, or until the crusts are golden brown. Let them cool completely.

4. **Assemble the Lemon Tartlets:**
– Once the tartlet crusts are cool, fill each shell with the chilled lemon curd.
– Optionally, dust the edges of the tartlets with powdered sugar and garnish with a small mint leaf.

Enjoy your delightful Lemon Tartlets!