• Preheat oven to 200C.

For the pastry

• Mix butter and sugar in a bowl with fingers until light. Mix in egg then stir in remaining ingredients to combine and bring dough together. Flatten dough, wrap in plastic and transfer to the fridge to rest for 30 minutes.
• Roll rested dough out to 2mm thickness and cut 16 x 7cm discs. Pace in tartlet or muffin tin and place in freezer for 5 minutes to chill. Place in the oven to bake until golden brown, about 10-15 minutes. Set aside to cool.

For the lemon curd

• Place eggs and sugar in a bowl and whisk well. Place bowl over saucepan of simmering water and whisk in remaining ingredients. Cook, whisking until thickened. Remove bowl from heat.
• Allow curd to cool slightly then pour into tart cases and chill for 30 minutes to set.