2. Meanwhile, prepare lemon curd. In a medium saucepan, stir together the 2/3 cup sugar and the cornstarch. Stir in 2 teaspoons shredded lemon peel, the lemon juice, the 1/4 cup wter, and the 2 tablespoons butter. Cook and stir the mixture over medium heat, uncovered, until thickened and bubbly.

3. Slowly stir about half of the hot lemon mixture into the 3 beaten egg yolks. Return all of the egg mixture to the saucepan; stir to combine. Bring mixture to boiling; reduce heat. Cook and stir constantly for 2 minutes more. Transfer to a small bowl. Cover surface of lemon curd with plastic wrap; chill while pastry tassies bake.

4. For tassies, preheat oven to 375 degrees F. Divide chilled dough into 36 pieces. Press one piece onto bottom and up sides of a 1-3/4-inch muffin cup; repeat with remaining pieces. Bake in the preheated oven for 8 to 10 minutes or until golden.

5. Cool in pans on a wire rack for 10 minutes. Remove tassies from pans. Spoon a rounded teaspoon of lemon curd onto each tassie; cover with plastic wrap and chill for up to 2 hours before serving.

Note: You can prepare the dough for the crust of these elegant bites ahead of time. Wrap the dough in plastic wrap and freeze for up to 1 month. Thaw the dough in the refrigerator 1 day before working with it.