Mini Lemon Tarts

Make shells: Mix together flour, butter, and salt in the bowl of an electric stand mixer and beat until dough becomes crumbly; alternatively, use a pastry blender. Add ice water, 2 tablespoons at a time, until the consistency is smooth. Wrap dough in plastic wrap and chill in the refrigerator for 30 minutes.

Preheat the oven to 400 degrees F (200 degrees C). Grease a 12-cup cupcake pan.

Roll out chilled dough on a cutting board and cut into 12 (3-inch) circles using a scalloped cookie cutter. Place dough into the prepared pan, pressing down the sides to fit.

Make filling: Combine egg yolks, sugar, lemon juice, butter, and lemon zest in a heavy, non-aluminum saucepan. Cook over medium-low heat, stirring constantly, until butter is melted and filling thickens slightly. Do not allow to boil. Transfer to a bowl, and set aside to cool, 15 to 20 minutes. Pour filling into dough cups.

Bake in the preheated oven until filling is set, 15 to 18 minutes. Let cool before serving, 20 to 30 minutes.