• Preheat oven to 325°.

• Unroll pie dough on a lightly floured surface. Using a 2½-inch

square cutter, cut 12 squares from dough. Press a dough square

lightly into each well of a 12-well square tartlet pan with removable

bottoms*. Set aside.

• In a medium bowl, combine eggs, sugar, melted butter, cornmeal,

lemon juice, and salt, whisking until incorporated. Divide

batter evenly among tartlet shells.

• Bake until set, 13 to 15 minutes. Let cool completely on wire

racks. Carefully remove tartlets from pan.

• Garnish tartlets with lemon zest curls, if desired.

*For testing purposes, we used Chicago Metallic Lift  & Serve Single Squares Pan.