Measure 2 cups Gold Medal flour, 2 tbsp sugar and 1 tsp salt into bowl. Cut in 3/4 cup butter thoroughly. Blend 2 egg yolks, 3 tbsp lemon juice and 2 tbsp water; mix into flour mixture until all flour is moistened and dough almost cleans side of bowl. Cover and chill.

Divide dough into 8 equal parts; roll each into round 1 1/2" larger than inverted 4 1/4" tart pan. Ease pastry into pans. Flute edges.