Whisk ¼ cup sugar with eggs, yolk and lemon juice in a medium bowl; set aside. Stir milk, ¼ cup sugar and cornstarch in a heavy saucepan set over medium heat; cook, stirring often, until thickened. Slowly whisk into egg mixture. Return to pan and cook for 2 minutes
Transfer custard to a bowl; place plastic wrap directly over custard. Cool to room temperature; chill until ready to use or up to 3 days.
Meanwhile, preheat oven to 350°F (180°C). Lightly coat 36 mini-muffin cups with non-stick cooking spray.
Blend remaining sugar with cinnamon. Lay one sheet of phyllo on a work surface. Brush lightly with butter; sprinkle evenly with ½ tsp cinnamon sugar. Repeat layers twice. Top with a final piece of phyllo; brush with butter. Use a 3-inch cutter to make 12 rounds.
Press into mini-muffin cups. Repeat with remaining phyllo. Bake for 6-8 minutes or until evenly golden. Cool completely. (Can be reserved in an airtight container for 2 days.)
Divide lemon custard among pastry cups just before serving. Makes 36 tartlets.
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