Whisk the eggs, lemon juice and sugar together in a stainless steel saucepan. Now heat this mix in a double boiler while continuously whisking it so that eggs don't curdle.
The mixture will eventually thicken like a sauce and sugar will get dissolved. This will take about 10 minutes.
Switch off the flame and then add the butter and lemon zest, mix it till everything comes together.5. Now cover the layer of the lemon curd with a cling film to avoid forming of the skin. Now let it cool and chill in the fridge. It stays good for 1 week.
To make the the crust, whisk the butter and icing sugar .Then add the maida cornflour to the butter mixture and mix.
Add the egg and egg yolks to the above and form a dough.
Knead till everything is mixed and wrap it with a cling film and refrigerate for 1 hour.
Roll out the dough and cut small tart pieces using a cooking cutter. Chill them for 30-35 minutes and bake them for 2p min, in a preheated oven at 170℃.
Now cool them. Pour the lemon curd into a piping bag and pipe them into the tarts. Now decorate with little butter icing or whipped cream or some fruits. I have put a tiny dollop of butter cream and a tiny chocolate chip on top.
