In a small saucepan, combine the egg yolks, sugar, and freshly squeezed lemon juice. Use a spatula to stir until the sugar is fully dissolved and the mixture turns pale yellow, with no visible lumps.

Place the saucepan over low heat and cook the mixture, stirring constantly with a silicone spatula. Make sure to scrape the bottom and sides of the pan to prevent the eggs from scrambling.

Continue cooking for 5-8 minutes until the mixture thickens enough to coat the back of the spatula.

Remove the pan from heat and immediately add 60g of softened butter. Stir vigorously until the butter is completely melted and incorporated into the curd.

Let the lemon curd cool to room temperature.

Transfer the cooled lemon curd to a piping bag. If you don't have a piping bag, you can use a plastic bag with the corner snipped off.

Pipe the lemon curd into the 6 pre-made tart shells, filling them evenly to the rim.

Gently tap the tartlets on the counter to remove any air bubbles and create a smooth surface.

Place the filled tartlets in the refrigerator and chill for at least 1 hour, or until the curd is completely set.

In a clean, chilled bowl, combine 100g of cold heavy cream and 10g of fine sugar.

Using an electric mixer, whip the cream on medium speed until stiff peaks form. Be careful not to overwhip, as this can cause the cream to become grainy.

Transfer the whipped cream to a piping bag fitted with your preferred tip.

Remove the chilled tartlets from the refrigerator.

Pipe whipped cream onto each tartlet.

Garnish with lemon wedges, or a sprinkling of fresh lemon zest.

Serve immediately, or return to the refrigerator until ready to serve.