For tartlet shells: In a bowl, stir flour with sugar.With pastry blender or fingertips cut or rub butter into flour mixture until it resembles coarse crumbs.

Sprinkle cold water a tbsp at a time into mixture, mixing lightly with a fork until dough just holds together. With hands shape dough into ball.Wrap and refrigerate for 30 mins

Preheat oven to 220°C/425°F/gas 7.On lightly floured surface with floured rolling pin roll out dough 3mm- 1/8 inch thick. With floured 3 inch round pastry cutter cut out as many rounds as possible. Repeat with remaining dough.

Press each round in tartlet tins .With fork prick shells in many places to prevent shrinkage and puffing during baking.Bake for 12/15 mins until lightly browned

Cool tartlets before filling them with lemon curd

For lemon curd: Cream together butter & sugar for 2 mins until light & fluffy. Add eggs one at a time. Then add yolks.

Beat until mixture becomes smooth and creamy light yellow.

Add lemon juice. Beat on low speed until incorporated.

Transfer to med sized saucepan and on low heat stir mixture is heated through and no longer looks curdled.

Keep stirring constantly for next 12 min on med heat until thickened.