Lemon Curd

1. Start with the filling so it has time to cool.
2. In a heatproof bowl over gently simmering water, whisk together 3 large eggs, 3/4 cup caster sugar, and 1/3 cup fresh lemon juice.
3. Keep whisking for about 8 to 10 minutes until it thickens enough to coat the back of a spoon.
4. Take it off the heat and strain it through a fine sieve to catch any bits.
5. While still warm, whisk in 4 tbsp cubed butter until smooth, then stir in 1 tbsp lemon zest.
6. Press cling wrap directly onto the surface so it doesn’t form a skin.
7. Let it cool completely before using. It thickens more as it sits.

Cookie Shells

1. Preheat your oven to 350⁰F (180⁰C). Lightly spray a mini muffin tin.
2. In a food processor or with beaters, cream 1/2 cup caster sugar, 1/2 cup icing sugar, and 1/2 cup butter until smooth and slightly fluffy.
3. Add 1/2 cup vegetable oil, 1 egg, and 1/4 tsp almond extract, mixing until combined.
4. Stir in 1/2 tsp baking soda, 1/2 tsp cream of tartar, and 2 cups cake flour until a soft dough forms. If it feels a bit sticky, that’s OK.
5. Wrap and chill the dough for 15 minutes. This step really helps with shaping and prevents spreading.
6. Scoop about 1 tbsp of dough, roll into balls, and place into each muffin cup.
7. Press your thumb into the centre to form a well, keeping the edges slightly thicker so they don’t collapse.
8. Bake for 9 minutes. They’ll puff up a bit and may lose their shape.
9. Take them out and quickly press the centres again using the back of a rounded 1/2 tsp on the back of a small glass. Do this while warm, or they’ll crack.
10. Return to the oven and bake another 4 to 5 minutes until the edges are lightly golden.
11. Let them sit in the pan for 5 minutes, then gently remove and cool on a rack. If needed, reshape slightly while still warm.

Assemble

1. Once cooled, spoon or pipe the lemon curd into each tart shell.
2. Dust lightly with icing sugar and add a little extra lemon zest if you like.