Lemon curd tartlets

Method

1. Start. Whisk eggs, sugar, lemon, and zest over medium-low heat.Watch for: Scrape the bottom and sides once, then stop at the texture described; extra mixing can add air or develop unwanted gluten. Apply a thin, even coat and keep it off cut edges or seams unless the step says otherwise.
2. Then. Stir constantly to 170°F / 77°C; remove and whisk in butter.Watch for: Scrape the bottom and sides once, then stop at the texture described; extra mixing can add air or develop unwanted gluten.
3. Finish. Strain, fill shells, and chill until set.Watch for: Keep it covered during the rest; move on only when it is evenly cool or firm, including at the center. Keep components level and leave edges clean; uneven thickness shows up as uneven setting and slices.