Making the Pastry Crust: In a large mixing bowl, combine the flour, cold butter, and ice-cold water. Use your fingers or a pastry blender to work the butter into the flour until it resembles coarse crumbs. Gradually add the ice-cold water, stirring with a fork until the dough comes together in a ball. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.

Rolling Out the Pastry: On a lightly floured surface, roll out the chilled pastry dough to a thickness of about 1/8 inch (3 mm). Use a pastry cutter or a glass to cut out circles of dough, about 3 inches (7.5 cm) in diameter. You should be able to get about 12-15 circles.

Blind Baking the Pastry: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper. Place the pastry circles on the prepared baking sheet, leaving about 1 inch (2.5 cm) of space between each tart. Use a fork to prick the bottom of each tart, then line each one with a piece of parchment paper and fill with baking weights or dried beans. Bake for 15 minutes, then remove the parchment paper and baking weights or beans.

Making the Lemon Curd: In a medium saucepan, whisk together the eggs, lemon juice, and sugar. Cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon, about 10-12 minutes. Remove from heat and stir in the softened butter and grated lemon zest.

Filling the Tarts: Allow the lemon curd to cool slightly, then spoon it into the baked pastry tarts. Smooth the tops with a spatula.

Decorating the Tarts: Use a pastry brush to brush the tops of the tarts with a little bit of water, then sprinkle with granulated sugar. You can also add a sprinkle of edible flowers or a few fresh raspberries for a pop of colour.

Chilling the Tarts: Place the tarts on a wire rack to cool completely, then refrigerate for at least 30 minutes to allow the flavours to meld together.

Serving the Tarts: Serve the tarts chilled, either on their own or with a cup of tea or coffee.