Using individual tart pans (14-16 4-inch pans), or 2-3 9-10 inch or equivalent tart pans, lightly grease the pans with cooking spray.
Scoop the dough into the pans, and press into the pans lightly with hands. If the dough gets too soft, place the dough in the refrigerator for a few minutes to help the dough firm up.
Bake the tarts for about 10-12 minutes or until tarts are golden brown. For a 9-inch tart pan, bake about 15 minutes. Remove and set on rack to cool. Let cool completely. This step may be done up to two days ahead if kept covered after baked and cooled.
-Lemon emulsion and lemon extract are found in most bakery supply stores or stores that sell cake decorating supplies. Do not use lemon juice as a substitute in the tart shell. Fresh lemon juice is called for in the lemon cream cheese filling only.