In a bowl, combine flour, sugar, lemon peel and salt; cut in butter until crumbly.
Combine eggs, water and lemon juice until smooth; drizzle over flour mixture.
Toss with a fork until mixture is moist enough to shape into a ball (dough will be sticky).
Divide in half; shape into balls and wrap in plastic wrap.
Refrigerate for at least 30 minutes.
Remove from the refrigerator; let stand 15 minutes before rolling.
On a floured surface, roll the dough to 1/8-in.thickness.
Cut into 3-in.circles.
Ease into 2-in.tart pans, pressing pastry onto the bottom and sides of pan.
Bake at 400° for 1 0 minutes.
Cool.
Place three to four berries in each shell.
In a bowl, combine sugar, flour and lemon peel.
Stir in sour cream and egg yolk.
Spoon 1 tablespoon of filling over berries.
Place pans on a baking sheet.
Bake at 350° for 15-20 minutes or until pastry is golden and filling is set.
Cool in pans for 1 minute before removing to wire racks.