Lemon Curd

1. 1

   Place the egg yolks and sugar in a medium saucepan; stir to combine. Add the lemon peel and juice, and cook gently, stirring, for 8 to 10 mins on low heat or until the mixture thickens and coats the back of a spoon.

2. 2

   Remove from heat. Add butter in pieces, stirring to melt. Refrigerate until just set, about 1 hour. Just before serving, fill tart shells with lemon curd. Serve topped with fresh berries.

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