Creating a perfect shortcrust pastry is essential for making delicious lemon tartelettes, as it serves as the foundation for this delightful dessert. To start, it is crucial to use cold ingredients, particularly butter, which helps maintain a flaky texture. When mixing the flour, cold butter, sugar, and salt, it’s advisable to use a pastry cutter or your fingertips to combine them until the mixture resembles coarse crumbs. This technique helps prevent the dough from becoming overworked and tough. Once you knead the mixture into a dough, wrapping it in plastic wrap and chilling it for at least 30 minutes allows the gluten to relax, providing a tender crust. Ensure you roll out the dough to an even thickness and gently press it into the molds to avoid tearing. Pricking the bottoms of the pastry with a fork prevents bubbling while baking. Following these steps will lead to a beautifully golden and buttery pastry that complements the zesty lemon filling perfectly.