1. Preheat oven to 350°.
2. In a small mixing bowl, combine crushed pretzels and sugar; stir in butter until crumbs are moistened.
3. Press a scant ¼ cup of pretzel mixture into the bottom and up the side of 8 (4") ramekins, reserving ¼ cup for garnishing the tarts.
4. Place ramekins on a rimmed baking sheet; bake in preheated oven for 10 min.
5. Remove from oven; let cool completely in ramekins.
6. In a medium mixing bowl, combine sorbet and ice cream.
7. Fill ramekins evenly with sorbet mixture; cover and freeze for several hours or overnight.
8. Carefully invert tartlets onto a serving platter or individual dessert plates; let stand at room temperature to slightly soften the filling.
9. Garnish each tartlet with reserved pretzel crumbs, a strawberry fan and zest before serving.

Tasty Tips:

• To make strawberry fans, make several cuts through the length of each strawberry, slicing from the pointed end up to but not through the stem end. Using your hand, gently press down on each sliced strawberry, allowing it to fan out.
• When zesting the lemon, avoid the white pith under the yellow peel, as it is bitter.
• Add variety to this simple summer dessert by substituting the lemon sorbet with your favorite sorbet flavor.