Based on: https://danslacuisinedesophie.fr/2020/09/tartelettes-au-citron-facile.html
Notes
The recipe for the tartlet shells yield approximately 12 tartlets for every batch based on 100 g of butter.
In general, 3 lemons are sufficient to obtain 150 mL of lemon juice.
For a more optimal curd-to-tartlet shells ratio, it is advised to multiply the recipe for the pastry with a factor 1.5.
The pastry of the tartlet shells will puff up during baking. To avoid this, you can either:
- Use baking pearls or dried beans. Take the shells out of the oven after 5 + 10 minutes, remove the pearls or beans and bake for another +/- 3 minutes such that the bottom of the shells can be cooked through as well.
- Poke holes in the bottom of the shells with a fork and follow the baking istructions as mentioned in the original recipe. In this case, the bottom of the shells will still inflate a little bit, yet this method is less cumbersome than the former one.