For the lemon tartalettes, remove shortcrust pastry from the refrigerator 10 min. before processing. Unroll dough and cut from the size of the tartelette molds.
Grease the molds well with softened butter and press the dough into the molds. Cut baking paper the size of the mold and blind bake with legumes (e.g. rice, beans or lentils) at 180° C for about 13 minutes until the dough is golden. Remove paper with legumes, let tartlets cool. Boil lemon juice, let cool. For the cream, mix the sour cream with curd until smooth. Mix sifted powdered sugar with vanilla cream powder well and stir in, stir in egg and yolk, stir in lemon juice well. Pour the cream into the molds and bake at 170° C on the middle rack for about 20 minutes.
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