1 cup all-purpose flour
1/2 confectioners sugar
1/2 teaspoon salt
1/2 cup (1 stick) cold unsalted butter, cut into pieces
1 large egg yolk
2 tablespoons cold water
1 teaspoon fresh lemon juice
Lemon Curd Filling
1 cup freshly squeezed lemon juice
2 tablespoons finely grated lemon zest
1 1/3 cups granulated sugar
4 large eggs
1 3/4 sticks unsalted butter, cut into tablespoons
Using a food processor, pulse flour, confectioners sugar and salt. Add butter and pulse until mixture resembles coarse meal. In a separate bowl, whisk together yolk, water and lemon juice in a bowl, then add to processor and pulse until pea-size lumps form and dough holds together when squeezed (dough will appear somewhat crumbly).
Preheat oven to 350°F (175°F).
Cover the bottoms of miniature muffin tins with small amounts of dough (a ball the diameter of a nickel); refrigerate for 20 minutes. Using thumb and forefinger, spread the dough evenly on the bottom and around the sides of each muffin tins.
Place the tins on a sheet pan and bake in middle of oven until golden, about 12 to 15 minutes. Transfer tins into a rack and, when shells are just cool enough to handle, carefully loosen edges with a thin knife and remove from pans.
Meanwhile, prepare the curd filling. Whisk together zest, lemon juice, sugar, eggs, and a pinch of salt in a 2-quart heavy saucepan. Add butter and cook over moderately low heat, stirring briskly, until curd is pudding consistency, about 8 to 10 minutes. Immediately pour curd through a fine sieve into a bowl; cover and allow to come to room temperature, then refrigerate.
Before serving, spoon lemon curd into pastry shells. Garnish with whipped cream or a dusting of powdered sugar, if desired.