| • | Crust:
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| • | In a food processor, process marzipan until soft.
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| • | Put butter and process.
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| • | Add egg and blend.
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| • | Add flour and salt and pulse.
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| • | Remove dough from bowl, form into a ball, cover with plastic wrap andrefrigerate for 30 minutes.
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| • | Preheat oven to 375 Degree F.
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| • | Break off bits of dough and pat into tart shells.
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| • | Dough yields as follows: 18 tart shells 2-1/2 inch, 36 tart shells 1-1/2 inch , 48 mini tartlet shells
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| • | Bake in preheated oven for 10 - 14 minutes or until golden brown.
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| • | Remove from oven to cool.
Filling:
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| • | In medium saucepan whisk eggs, sugar, lemon juice and lemon rind until blended.
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| • | Cook over medium low heat, whisking constantly until mixture comes to a boil.
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| • | Immediately remove from heat and pour into bowl.
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| • | Cut butter into little bits and whisk into lemon mixture.
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| • | Refrigerate until cold.
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| • | Fill lemon mixture into tartlet shells.
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| • | Once tartlets are filled you have to freeze them in a singe layer on a cookie sheet.
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| • | When they are nice and frozen they can be placed into a plastic container in layers with a sheet of wax paper in between.
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| • | Lemon Tartlets are ready.
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| • | Defrost for about 10 minutes before serving. |
