Spring Desserts: French Lemon Tarts

INGREDIENTS

For The Filling:

1 cup

sugar

Finely grated zest of 3 lemons

large eggs

1/2 cup

fresh lemon juice (from 4-5 lemons)

2 sticks

plus 5 tablespoons unsalted butter, cut into tablespoon-size pieces, at room temperature

For The Tart Dough:

2 1/2 cups

all-purpose flour

3 tbsp

sugar

1 cup

unsalted butter, chilled and cut into small pieces

large egg yolks

1/4 cup

ice water