Lemon Tartlets No. 1

The lemon custard filling can be made up to 2 days ahead and stored in an airtight container in the refrigerator with plastic wrap pressed directly against the surface to prevent skin formation. The puff pastry shells can be baked up to 1 day ahead and stored in an airtight container at room temperature. Fill shells no more than 2 hours before serving to prevent sogginess.

Unfilled custard can be refrigerated for up to 3 days in an airtight container. Once filled, the tartlets should be consumed within 4 hours for best texture, as the pastry will soften. Filled tartlets can be refrigerated for up to 24 hours but will lose their crispness. Do not freeze, as the custard will separate and become watery upon thawing.