3 1/3 tablespoons
small tart shells
Fresh mint sprigs
a few for
To make lemon curd, combine butter and sugar in a non-stick pan and mix well. Add egg yolks and lemon juice and mix well.
Put the pan on heat and cook, whisking continuously, on medium heat till thick or mixture leaves the sides of the pan.
Transfer lemon curd in a bowl and refrigerate to chill.
Fill a piping bag with lemon curd and pipe out portions into individual tart shells.
Serve garnished with mint sprigs.