Sift together into a mixing bowl the flour, sugar and salt. Add lemon rind and butter and cut in with a pastry blender until the mixture resembles coarse meal. Add the milk. Mix lightly to form a dough.
Divide dough into eight equal parts. Roll out each piece into a very thin circle, about one-sixteenthinch thick. Fit the pastry into eight tart pans, measuring three and one-half inches across the top and two inches across the bottom. Prick the pastry at intervals with a fork to prevent it from blistering.
Bake for fifteen to twenty minutes. Remove from pans when thoroughly cooled.