In a medium saucepan, whisk together until smooth: 3 large eggs, 1/3 cup sugar, pinch of salt and grated lemon zest.

Whisk in 1/2 cup strained lemon juice, then add 6 Tbsp of butter pieces. Place pot over medium heat and cook, whisking constantly until butter is melted and the mixture is thickened. Bring to a gentle simmer for a few seconds then strain the mixture through a fine mesh sieve into a medium bowl. Let cool to room temp, then cover and refrigerate to thicken fully. This recipe lasts up to a week when refrigerated.

In the bowl of your electrix mixer, whisk together 1 egg with 1/3 cup sugar until even consistency.

Using the paddle attachment, add 5 1/2 Tbsp softened butter and mix on medium/high speed until creamy (3-5 min)

Add 1/8 tsp of baking soda, 1 Tbsp of mayo and mix until well blended.

Add flour, 1/2 cup at a time and mix until well incorporated. It should be a soft cookie dough consistency when it's done.

Use your hands to roll dough into gum-ball-sized circles of dough. If it doesn't roll easily in your hands (i.e. if it's really sticky) add more flour. I ended up with 36 balls of dough. Place dough into mini-muffin dishes. I used 3 (12-count) pans at a time. If your pans are non-stick, you don't have to grease them.

Use your fingers to form a well in the dough. Make a deep well since the bottoms rise quite a bit while baking.

Bake at 350˚F for 10 minutes, or until edges are golden. Tip cookies onto a clean towel (mine popped right out with a gentle tap on the counter). Turn cookies right side up to cool to room temperature. They will cool faster on a wire rack.

Beat 1 cup heavy whipping cream on high speed until soft peaks form then add 2 Tbsp powdered sugar and 1/2 tsp vanilla and continue to beat on high speed until stiff and spreadable (mine took about a minute). Don’t over-beat it or it will be buttery.

Refrigerate cream until ready to use.

Spoon the lemon curd over each tartlet crust (about 1 - 1/2 tsp on each one) - you can be generous; you may even have a few Tbsp left over.

You can spoon on the whipping cream or pipe it on. I used my Wilton 1M open start tip. Garnish with fresh basil leaves, or raspberries if desired and serve! Refrigerate any tartlets that don't get eaten.