Individual Tartes Au Citron

For the pastry: beat the butter until soft and creamy. Beat in the egg yolk, icing sugar and milk until smooth. Add the flour and mix to a dough. Shape into a ball, wrap in cling film and chill for 1 hour.

Preheat the oven to 190°C (170° fan) 375°F gas 5. Grease 6 x 10 cm | 4" tart tins or rings and place on a baking tray.

Divide the dough into 6 equal sized pieces. Roll out each piece to a round about 15cm|6" in diameter. Carefully lower the pastry into the tins, easing it into the sides of the tins. Prick the base with a fork and chill for 30 minutes.

Bake for 15-18 minutes until lightly golden. Cool in the tins for a few minutes, then place the pastry shells on a wire rack to cool completely.

For the filling: finely grate the zest of 3 lemons and squeeze the juice from all 4.

Put the lemon zest and juice in a pan with the sugar and whisk in the eggs. Heat gently, whisking constantly until the mixture has thickened. Do not allow to boil, or the eggs will curdle. Pour into a bowl and allow to cool, stirring occasionally.