1 1/2 sheets Shortcrust Pastry or 1 batch of my homemade shortcrust
1 Egg yolk
1/3 cup Caster sugar
1 teaspoon Lemon rind, grated
2 tablespoons Lemon juice
50g Butter, chopped
Icing Sugar and lemon rind to serve (optional)
Grease a 12 hole mini muffin baking tray with butter. Using a large glass or round object (around 6 1/2cm diameter) cut 12 circles into the pastry. Press pastry into the greased pan holes.
Whisk together egg, egg yolk, sugar, lemon juice and lemon rind in a heavy based saucepan. Add butter and cook for 8mins or until it coats the back of a spoon. Sit to the side for 5mins and then place in a bowl and cover with cling film to cool completely.
Preheat oven to 160'c. Bake pastry for 15mins or until lightly golden brown, cool and top with lemon curd mixture. Sprinkle with icing sugar and top with lemon rind before serving.