4	tbsp.	sugar
1	stick	butter, at room temperature
1	stick	margarine, at room temperature
1		egg yolk
1¾	c.	flour
1/8	tsp.	salt
1	tbsp.	water
		FILLING:
2		lemons - skin (rind) and juice
3		whole eggs
¾	c.	sugar
2	tbsp.	butter

Cream the sugar, butter, and margarine with a mixer. Add the egg yolk. Blend well. Add the flour and salt. Blend until this mixture comes together. Add the water. Blend in well. Allow to refrigerate 4 hours (to rest the dough, so it will soften and not be tough). Preheat oven to 400°F. Line 18 small, round tartelette pans (each about 2½ inches wide) with the crust. This will give you 3 per person. Fill the tartelettes with the FILLING and bake until crisp, approximately 45 minutes. Cool, remove from the pans, and serve.

FILLING: Grate the skin off the lemon lightly with the "small sized holes" of a cheese grater. Squeeze the juice from the lemons; strain the seeds out. Combine all the ingredients for the filling. Blend well.