Measure and divide pastry to fit 4 round removable base tart tins (8cm base measurement)
Place in the fridge to rest for 15 minutes
Preheat oven to 200°C (traditional cooking function) or 180°C (fan forced function)
Cover each tart tin with baking paper and fill with weights or dried beans. Bake for 10 minutes then remove paper and weights and bake for another 10 minutes or until golden brown. Set aside to cool
In a saucepan, whisk together the whole eggs, egg yolks, and sugar on low heat until smooth. Add in the butter, lemon zest and juice
Increase heat to medium whilst continuing to whisk until the mixture thickens for about 10 minutes (test to see if it coats a teaspoon). Remove from heat and set aside to cool, stirring occasionally before storing in the fridge
When ready to serve, place tart cases on a serving plate and spoon in the lemon curd. Place in the fridge to chill for 2 hours
Just before serving garnish with a handful of fairy floss
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