Lemon Custard:
Simmer a pot of water on the stove.
Add a heat resistant mixing bowl over simmering water.
Add 4 eggs, 3/4 cup castor sugar, 1/3 cup of lemon juice.
Whisk until the mixture thickens.
Once thickened, remove from heat and add 4 tbsp butter at room temperature and 1 tbsp lemon zest.
Stir until all combined.
Place in fridge covered in cling wrap to prevent a skin forming and allow to cool.
Pastry:
Preheat oven to 180 C and grease a mini muffin tin or other suitable tart mould.
Roll out 1 roll of puff pastry and cut out dough with cookie cutters to fit the mould or muffin tin.
Prick with a fork and bake for 10 minutes until golden brown.
Remove and let cool.
Sprinkle with icing sugar, add cooled custard to tarts and decorate as desired.
Prepared, tried and tested by: Gail Haselsteiner
