Preheat your oven to 400 F.

On a lightly floured surface, roll out the pastry, and cut out rounds to fit your shells.

Place into mini muffin pans and add a tsp. of jam or lemon curd.

Bake for 10 minutes or until the crusts have browned.

Serve warm as is, or let cool and decorate. Pipe cream or greek yoghurt on top with a star tip, and decorate to your hearts desire (or whatever you have on hand).

Cream (beat) the butter and sugar. Slowly add the eggs and yolks while beating. Mix for a few minutes. Stir in the lemon juice. Don’t worry if the mixture does not look smooth. It will fix itself when it cooks.

Cook the mixture over low heat until it looks smooth, stirring while on the heat. Increase the heat to medium and cook, stirring constantly, until the mixture thickens, about 15 minutes. It should leave a path on the back of a spoon (or 170°F on a candy thermometer). Don’t let the mixture boil.

Remove the curd from the heat; stir in the lemon zest. Transfer the curd to a bowl. Press plastic wrap on the surface of the lemon curd to keep a skin from forming and chill the curd in the refrigerator. The curd will thicken further as it cools.

Covered tightly, it will keep in the refrigerator for a week and in the freezer for 2 months.