1. In a food processor, pulse together flour and salt.

2. Add chilled cubed butter and pulse until pea-sized pieces remain.

3. Add egg and milk, pulsing until the dough comes together.

4. Turn dough onto the counter, form into a disk, wrap, and chill for 1 hour.

5. Cream together butter and raw honey in a stand mixer.

6. Beat in eggs and yolks, scraping down sides until fully incorporated.

7. Add lemon juice and mix until combined, even if it looks curdled.

8. Transfer mixture to saucepan, cook on low heat stirring constantly until smooth.

9. Raise heat slightly, stirring until the curd thickens but never boils.

10. Strain curd through fine mesh, stir in lemon zest, cover with plastic wrap, and cool.

11. Roll out chilled dough, cut into circles, and fit into tartlet tins.

12. Prick bottoms with fork, add weights, and freeze for 15–20 minutes.

13. Bake at 350°F for 15–20 minutes until golden brown.

14. Cool tartlet shells completely before filling.

15. Spoon or pipe cooled lemon curd into shells, chill before serving.