Preheat oven to 350 degrees.
For the Tassie cups: Place all ingredients in a food processor and pulse until the mixture forms a ball. Form the pastry into 24 small balls. Press with fingers into the bottom and up the sides of ungreased miniature muffin tins. Chill in muffin tins for about 20-30 minutes. Bake for 15-20 minutes, until lightly browned.
For the filling: Place the zest and sugar in a food processor and process until combined. Add the lemon juice and eggs and process until smooth. Slowly add the butter to the mixture, pulsing as you go. Place the mixture in the top of the double boiler and cook over simmering water for about 5 minutes, until thick. Remove tassie cups from muffin tins, spoon lemon curd in the center and serve.
Cook’s note: Lemon curd will keep in a jar in the refrigerator for up to 3 weeks.
Recipe from Paula Deen