Instructions

1. 1
   Preheat oven to 425°F (220°C).
2. 2
   Roll half the dough out to 14×10-inch rectangle. Use a 4 ½-inch round cookie cutter to out circles.
3. 3
   Press the dough circles into 12 muffin cups. Line each with foil, then fill with pie weights. Freeze about 15 minutes.
4. 4
   Bake pastry shells in bottom third of oven for 10 minutes. Remove foil and weights; let cool for 10 minutes.
5. 5
   Meanwhile, in microwaveable bowl, whisk together cream, flour, egg yolks, sugar, and lemon zest. Microwave at medium for about 8 minutes, or until it reaches the consistency of pudding, whisking every minute or so.
6. 6
   Strain pudding into bowl; let cool for 5 minutes.
7. 7
   Pour pudding into shells. Broil 6 inches from the heat source for 3 minutes. Let cool on rack for 15 minutes
8. 8
   Remove pastries from pan, and refrigerate for about 4 hours.
9. 9
   Sprinkle with icing sugar and serve.