Blend butter and sugar for 2 minutes or until well combined and light yellow.

On low speed, one at a time add egg whites, then yolks. Once combined beat on low until well blended and creamy yellow. Add lemon juice and blend well.

If it looks like everything just went wrong, you are doing it right! Everything will look curdled and I guess that is why it is called lemon curd!

Take a medium saucepan and heat through, stirring constantly until mixture is thickened and smooth, about 12 minutes.

Pour into a bowl. When the mixture is cool enough, place cling wrap right onto the surface of the curd.

Once cool, refrigerate. It will keep for about a week in the fridge and also freezes well.

For Gluten Free version you may substitute Pillsbury Gluten Free Pie Crust. I was very pleased with the results.

Combine flour, around almonds and sugar.

Cut cold butter into the flour mixture with a pastry blender or two knifes until it resembles wet sand.

Using a fork, mix in water just until incorporated.

Divide the dough into 12 pieces and press into a mini muffin pan with your fingertips. Chill for one hour.

To avoid the tartlet shells shrinking, place a small square of foil over each tartlet and add some beans for weight.

Bake in a preheated oven at 400° F for 8 minutes.

Remove foil weights and bake an another 10 minutes.

When cool fill with chilled lemon curd and top with fresh whipped cream if desired.