I love these tiny tartlets for a tea party or as part of a lemon dessert platter. If you have any leftover curd (you can always make double the quantity so that you have some to keep) store it in the fridge for up to a week and spread it on toast.
To make the pastry, cream together the butter and sugar with a wooden spoon. Add the flour, ground almonds and a pinch of salt and mix well, using your hands when it becomes a little stiff, until the pastry comes together. Flatten slightly, cover with plastic wrap and refrigerate for at least half an hour before using. (You can also freeze the pastry at this stage.)
Now make the curd. Melt the butter in a metal bowl over a saucepan of barely simmering water. Whisk in the eggs. Add the sugar and whisk until thoroughly combined. Whisking continuously, gradually add the lemon juice and zest. Cook over the simmering water for about 20 minutes, stirring often, until thickened. Cool to room temperature.
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