Individual Lemon Tarts

Preheat oven to 350 degrees F. Line 10 muffins with parchment paper and lightly grease. With a three inch circle cutter, cut out 10 circles and press them into the prepared muffin tins. store in the fridge until ready to fill.

In a stainless steel bowl placed over simmering water, whisk together the eggs, sugar and lemon juice until blended. Cook, stirring constantly. This is really important, otherwise you risk the chance of it curdling. Continue to stir until it becomes thick. This will take between 5-8 minutes. Once it has reached a lovely thick and creamy texture, immediately remove from heat. Put through a fine strainer to remove any lumps. Cut in the butter and give a good stir.

Evenly fill all your pastry cases with the lemon filling and bake for 15-20 minutes, or until the pastry has cooked through. Remove from oven and let cool n a wire rack. Can be served hot or cold.