In a large mixing bowl, combine the all-purpose flour, sugar, and salt to create a dry mixture. Cut in the cold butter until the mixture resembles coarse crumbs.

Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.

Preheat your oven to 350°F (175°C) and lightly grease your mini tart pans.

Once the dough is chilled, roll it out to about 1/8 inch thick and cut out circles for the tart pans.

Gently press the dough circles into the tart pans and prick the bottoms with a fork.

Bake the crusts for about 15 minutes or until golden brown, then allow them to cool.

Whisk together the lemon juice, sugar, and eggs until smooth.

Pour the filling into the cooled tart shells, filling them about three-quarters full.

Bake the filled tarts for an additional 15 minutes until the filling is set and lightly golden.

Let the tarts cool completely before serving. Optionally refrigerate for refreshing taste.