Lemon Curd Tea Tarts - cooking recipe

Ingredients

1 pastry for single-crust pie
FILLING
1 1/2 cups sugar
3/4 cup butter
2 teaspoons grated lemon peel
1/2 cup lemon juice
4 eggs (well beaten)
TOPPING
whipped cream

Preparation

Cut rounds out of the pie shell and form around the inside of of tart pans or on the back of the tiny cupcake tins.
Bake at 450 degrees for 5-7 minutes; cool before removing.
FILLING:
In a saucepan put all ingredient EXCEPT the eggs and heat the butter just till melted.
Add the 4 well-beaten eggs; cook on a VERY LOW heat till thick, about 15-20 minutes stirring very regularly.
Cool slightly and refrigerate in a non-metal container; cover and refrigerate till cold.
Fill tarts and top with a dab of whipped cream; refrigerate.