Shortcrust pastry:
In the mixer bowl, cream the butter with the sugars and salt.
Incorporate the egg, then add the flour and ground almonds and mix well.
Put the dough in a disk and wrap it in plastic film.
Refrigerate for 1 hour before use.

Preheat the oven to 350 F (180 C).

Roll out the dough on a floured surface.
Cut out 6 rounds with a pastry cutter, larger than your tartlet mold.
Line the tartlet molds, prick the bottom with a fork, and reserve in the freezer for 15 minutes.

Bake for 25 minutes or until the pastry is golden brown.
Let the pastry cool completely on a rack.

Lemon curd:
In a saucepan (do not use aluminum, as the cream would have a metallic taste), heat the lemon juice, zest, and about half of the sugar and bring to a boil.
In a large bowl, whisk the eggs and the remaining sugar.

While whisking, gradually add the hot liquid to the eggs.
It is essential to whisk well with the whisk when pouring the hot liquid so that the eggs can heat up gradually.

Return the mixture to the saucepan and place it on the heat.
At this point, you must whisk continuously with the whisk until the first boil appears.
The temperature of the fire is not a determining factor.
Usually, we make this recipe at high heat while whisking energetically. The result will be the same at moderate heat, but the cooking time will be longer.

Remove from heat as soon as it starts to boil.
The simplest way to incorporate the butter is to transfer the lemon cream to a container with a high rim, add the butter gradually, and whisk with an immersion blender.

When all the butter is added and the cream is smooth, pass it through a fine-mesh sieve or cheesecloth, cover with plastic wrap, and refrigerate for at least 8 hours.

Assembly of the tartelettes:
Pour 1/2 cup (125 ml) of lemon curd into each tartlet shell, decorate with lemon zest, and enjoy.