Custard In Puff Pastry Shells

Preheat oven to 425 degrees F.

Working with half of the dough at a time, roll out to 14-x 10-inch rectangle. With 4 1/2-inch round cookie cutter, cut out circles and press into muffin cups. Line with foil and fill with pie weights or dried beans. Freeze until hard, about 15 minutes.

Bake in bottom third of oven for 8 to 10 minutes or until rims are light gold. Remove foil and weights. Let cool in pan on rack for 10 minutes.

Meanwhile, in microwaveable 4 cup bowl, whisk together cream, egg yolks, sugar, flour and lemon rind. Microwave at Medium (50%) for about 8 minutes or until consistency of pudding, whisking 3 times (Or cook in saucepan over medium heat, whisking almost constantly, for about 10 minutes). Strain into a bowl and let cool for 5 minutes.

Pour into shells. Broil 6 inches from heat for 3 minutes or until custard has dark brown spots and pastry is browned. Let cool on rack for 15 minutes.

Remove from pan. Refrigerate until custard is firm, about 4 hours (Tarts can be covered and refrigerated for up to 1 day).

To serve, sprinkle with icing sugar.