Lemon Curd Tartlets

From the High Tea menu...

Makes 12

Ingredients (serves 8):
1 1/2 sheets frozen ready-rolled shortcrust pastry, partially thawed
Lemon curd
1 egg
1 egg yolk
1/3 cup caster sugar
1 teaspoon finely grated lemon rind
2 tablespoons lemon juice
50g butter, chopped
finely grated lemon rind, to serve

Method:
1. Make lemon curd: Place egg, egg yolk, sugar, lemon rind and lemon juice in a heavy-based saucepan.
2. Whisk to combine. Add butter. Place over medium heat. Cook, whisking, for 7 to 8 minutes or until mixture coats the back of a spoon. Remove from heat. Stand for 5 minutes. Pour into a small bowl. Cover surface with plastic wrap. Set aside to cool completely.
3. Meanwhile, lightly grease a 12-hole, 1 1/2 tablespoon-capacity mini muffin pan. Using a 6.5cm cutter, cut 12 rounds from pastry. Press pastry rounds into prepared pan. Pierce bases with a fork. Freeze for 10 to 15 minutes or until firm.
4. Preheat oven to 180°C/160°C fan-forced. Bake pastry cases for 15 to 16 minutes or until light golden.
5. Cool in pan for 10 minutes. Transfer to a wire rack to cool completely.
6. Spoon 2 1/2 teaspoons lemon curd in each pastry case. Top with lemon rind. Serve.