Blend flour, butter and salt until mixture resembles coarse crumbs. Next, combine agg, lemon juice and 1 tablespoon ice water and stir into flour only until moistened. Gather dough into a ball. Wrap and refrigerate for 30 minutes. Divide dough into fourths. On lightly foured board roll each out 1/8" thick. Arrange 6 sandbakelser or tartlet tins close together near board. Wrap rolled-out dough around rolling pin. Without stretching dough, lift and gently unroll over tins. Gently lift and drape dough so it falls into tins. Roll rolling pin firmly over tins, cutting dough. Remove excess dough. Refrigerate 30 minutes. Prepare filling(s) and set aside. Preheat oven to 400°F. Bake chilled pastry shells 8 to 10 minutes until golden. Cool 10 minutes in tins; remove from tins. Spoon fillings into shells.