Ingredients

Dough (perfect Mürbteig):

• 200 g flour
• 125 g butter
• 70 g sugar
• 1 egg
• 1/4 teaspoon salt

Lemon Curd:

• 1/2 cup fresh lemon juice
• 13 Tbs unsalted butter
• 2 large eggs
• 1 large egg yolk
• 1/2 cup sugar
• 1/4 tsp. vanilla extract
• 1/8 tsp. kosher salt

Lemon Curd
In a 3-quart nonreactive saucepan, heat the lemon juice and butter over medium-high heat until just under a boil.

In a medium heatproof bowl, whisk the eggs and egg yolk and then slowly whisk in the sugar until combined. Gradually whisk the hot lemon juice mixture into the sugar and eggs.

Return the mixture to the saucepan and set over medium heat. Cook, stirring constantly with a wooden spoon and scraping the bottom of the pan frequently, until the curd thickens and coats the spoon, 2 to 4 minutes. Draw your finger along the back of the spoon; when the curd is done, it should hold the trail.

Remove the curd from the heat and strain it through a fine sieve into a bowl. Whisk in the vanilla and salt. Cover with plastic wrap, pressing the plastic onto the surface of the curd, and chill for 1 to 2 hours before using. Make

Ahead Tips The curd can be made up to 5 days ahead; or kept refrigerated in an airtight container

Making the crust
Combine 5 first ingredients into a dough. Roll into thin layer and cut-out with 2 inch cutter to fit into greased muffin form. Preheat oven to 350°F and place pre-bake crust for 10 minutes

Fill crusts with Lemon Curd and bake for another 15 minutes.