For Tartlet Shells, cut cold butter into chunks. In a food processor, pulse flour, powdered sugar and butter until mixture resembles coarse meal.

In a small bowl, whisk together yolks, water and lemon juice until blended. Add mixture to flour mixture and pulse until mixture is well blended. Form dough into large ball and divide into two pieces.

Preheat oven to 400° F. Form one piece of dough into 24 balls. Press each dough ball into bottom and up sides of tartlet (mini-muffin) tin. Prick bottoms and sides of shells with wooden toothpick. Chill shells in refrigerator for 20 minutes. Bake shells for 13-16 minutes or until golden brown. Cool slightly in tin on baking racks. Gently loosen shells with knife and remove from tin. Repeat with remaining piece of dough. (Note – shells can be baked two days ahead and kept at room temperature in an airtight container.)

For Cream Cheese Topping, beat cream cheese and powdered sugar together in mixing bowl. Add milk and beat, scraping sides. Add lemon juice and beat until smooth. Fill pastry bag with cream cheese topping and set aside.

Fill pastry bag with lemon curd. When shells are completely cool, pipe lemon curd into shells. (Note – shells can be filled with a spoon, but a pastry bag is faster and neater.)

Using a star tip, pipe cream cheese topping onto tartlets in a swirl pattern.

Tartlets can be kept up to four hours before serving.

Makes 48 tartlets.