Preparation & Cooking Time: 15 mins
1. Place milk, cornflour, sugar and egg yolks in a small bowl. Using a whisk, mix until smooth.
2. Transfer mixture to a saucepan and heat gently, stirring continuously until thickened. Do not boil. Remove from heat and whisk in lemon zest and curd. Set aside until almost cooled.
3. Whisk lightly and spoon into tart cases. Store in fridge until needed.