Little Lemon Tarts
Preheat oven to 200C.
In a bowl, cream together the butter and sugar until light and fluffy.
Gradually add the beaten egg, until just incorporated.
Flatten into a disc, cover and refrigerate 30 minutes until firm.
Cut with a pastry cutter to whatever size your muffin pan is, and gently place in the holes.
Fill with lemon curd.