Lemon Mini Tart

Tart:
ready made mini tart shells 10 ea
bake 180 C for 15 min, until golden brown!

lemon curd:

75 g eggs

90 g sugar

75 g fresh lemon juice

a pinch of lemon zest

110 g butter

Directions:

1. Heat lemon juice and butter.
2. Whisk egg, sugar and zest in a bowl, until well combined. Add hot lemon juice and butter very slowly and stir. Sieve the mixture and place the mixture over a saucepan of simmering water, making sure the bowl doesn't touch the water. Cook, stirring often, for 8 minutes or until the curd thickens and coats the back of a spoon.
3. Pour lemon curd into tart shells. Cover with plastic wrap and refrigerate overnight.