MAKE THE LEMON CURD. In a small saucepan, over medium heat, whisk the lemon juice, eggs, yolk, sugar and salt until the liquid begins to thicken and steam; do not bring to a boil

Immediately remove from the heat and pour the curd through a fine mesh strainer directly into a food processor, using a rubber spatula to push it through.

Turn on the food processor and add the butter, a cube at a time, until it has emulsified. The curd should be smooth and silky.

Transfer the curd to a bowl and cover with plastic wrap, pressing it onto the curd.

Using a paring knife, pierce the plastic wrap a few times to make vent holes and refrigerate for at least 4 hours, preferably overnight.

MAKE THE TARTLETS. Crisp the fillo dough shells according to package instructions; cool completely.

Pipe a heaping tablespoon of lemon curd into each shell.

Top with a raspberry and sprinkle with confectioners sugar. Refrigerate until ready to serve.