Ginny admits: "I just used a bought puff pastry which is cheating, but hey, who as the time... it was still nice. and I only made half the filling. left over as custard it was really good! nice and lemony..."

2 1/4 cups milk
1 1/2 Tbsp flour
1 Tbsp cornflour
4 egg yolks
1/2c caster sugar
2 strips of lemon rind (thick)

whisk 1/4 c milk, flours and egg yolks until smooth
combine sugar, lemon rind and 1/4 c of water in a pan and sir over low heat til sugar dissolves, then bring to the boil.
add remaining milk (not mixed with flour) and bring to boil.
stirring constantly, ladle hot milk into the milk/flour/egg mix, and then return to the pot.
stir constantly over medium heat until it thickens and comes to the boil.
remove from heat, discard lemon rind, and cover with clingfilm and leave to cool.
line mini muffin tins with pastry, and fill 2/3 full with custard, and sprinkle with a little sugar
bake immediately at 230C for 5 mins. Reduce oven to 200C and bake for another 12-15 minutes until pastry puffed and filling bubbling and brown in spots.
cool in tin for 5 minutes, the on wire rack.
serve room temperature. must be eaten the same day (this shouldn't be a problem!)

Recipe from Australian Gourmet Traveller: Tarts