Make the pastry by creaming the butter and sugar with the lemon zest until fluffy. Stir in the flour, when comes together in fine clumps, dribble in just enough very cold water to bring the dough together. Pat out to a disk and chill until firm.

Roll out to 2mm thick on a lightly floured surface. Cut out rounds slightly larger than your tartlet tin holes – if using a regular muffin pan, expect to make one less cake. Also, I would butter a regular muffin pan – my fabulous NordicWare one doesn’t need it as it’s nonstick coating is simply magic!

Line the tartlet tin with pastry then place a tsp of lemon curd into each.

Beat the ingredients for the cake layer together until light and fluffy then cover the lemon curd with a tbsp of the cake batter. Try to seal in the curd so none catches when baked.

Bake at 180°C for 20-25 minutes until lightly browned and risen. Cool on a rack for ten minutes before gently unmoulding from the tin.

When cool, make the frosting. Put all the ingredients in a bowl over a pan of simmering water and stir until the sugar has dissolved. Switch to an electric hand whisk and beat for 5 minutes until very much increased in volume, thick and stiff.

Either dollop out with a spoon to give a rustic, fluffy finish to your pies or pop the frosting in a piping bag with a large star nozzle and pipe out swirls. Leave to dry and set before serving.