Preheat the oven to 375 F (190 C) and place the rack at the bottom of the oven.
Line the tartelette molds with pastry, fill with aluminum paper and fill with dried beans.
Bake for 10 minutes, then remove the beans and aluminum and set aside.

Center the oven rack in the middle and preheat the oven to 325 F (160 C).

Cut the lemons into slices, and remove the seeds and as much of the white membranes as possible.
In the food processor, put the lemons and sugar and mix until you get a homogeneous mixture.
Add all the remaining ingredients to the food processor and mix until the preparation is smooth.
Pour the preparation into the reserved tartelettes and bake for 20 minutes.
Increase the oven temperature to 350 F (180 C) and continue baking for 25 to 30 minutes.

Let cool completely before refrigerating.
Sprinkle each tartelette with sugar, then caramelize with a blowtorch.