Lemon Tarts

Savory lemon tartlets are delicious and easy to eat - and only cost¢ 25 per serving! If you still have lemon curd, cover and refrigerate. Serve lemon curd with toast or scones for breakfast, or with rich cookies for a treat. They also make a delicious filling for puff pastry.
Place a fine-mesh sieve in a bowl. Pour 2 inches of water into a saucepan and bring to a boil over low heat. In a bowl that is placed on a baking sheet without touching the water, combine the juice and zest, eggs, butter, salt, and 1 cup sugar. Cook, stirring constantly with a heat-resistant, flexible spatula, until the butter melts, the sugar dissolves, and the mixture thickens enough to coat the back of the spoon, 20 to 25 minutes. (Don't let them boil.) Pour through a sieve into a bowl; cover the surface of the mixture with plastic wrap. Refrigerate for at least 10 hours. (When it cools down, the curd will thicken and you can cook it for up to 5 days.)Preheat the oven to 350ºF. Place the tartlet cakes on a baking sheet; bake for 5 minutes. Allow to cool.Whisk the cream with 1 teaspoon of sugar until soft peaks form. Cover and refrigerate. Just before serving, put a teaspoon of lemon curd with a slide in each mold. (Cover and cool the remaining curd.) Top each tartlet with a straw or spoon of whipped cream. Serve immediately.