In a saucepan, bring lemon juice, sugar, and lemon zest to a boil.

In a separate bowl, whisk the eggs. Gradually temper them with the hot lemon mixture.

Return to the saucepan and cook while stirring until slightly thickened.

Remove from heat and let cool for 10 minutes.

Add cubed butter and blend with an immersion blender until smooth.

Pour into a bowl and chill overnight.

Cream together butter, powdered sugar, salt, and vanilla paste.

Mix in the egg.

Add flour and knead until fully combined.

Roll between two sheets of parchment and chill for 30 minutes.

Cut 6 long strips for tartlet edges and 6 circles for the base.

Line tart rings (8 cm) with dough, pressing gently to connect edges and base. Trim excess.

Chill again for 30 minutes.

Tip: No need for pie weights — the chilled dough holds shape during baking.

Preheat oven to 160°C (fan).

Prick tartlet bases with a fork.

Bake for 15–20 minutes until golden brown. Cool completely.

Melt white chocolate (microwave or double boiler).

Brush a thin layer inside each tartlet shell to seal and prevent sogginess.

Spoon chilled lemon cream into tart shells and smooth the surface.

Cut small discs or shapes from candied lemon peel and place them on top for garnish.

Store in the fridge and enjoy within 2–3 days. Best served chilled or at room temperature.