Martha Stewart's lemon curd tart

This is amazing, the curd very tart, a fantastic pudding after a rich meaty main course, eased down with a nice chilled Sauternes.

You'll need six egg yolks, beaten, 1 cup of sugar, 1/2 cup of freshly squeezed lemon juice, 1/4 lb of unsalted butter, 1 tablespoon of lemon zest.

To make the tart, buy some short crust pastry, roll it out and line a shallow baking tray (round thing) for tarts, prick the base with a fork and cook for 30 mins or so at 150C (I think).  Remove and leave to cool.

To make the lemon curd beat the eggs then strain through a sieve into a medium sized heavy saucepan, Add the sugar and lemon and cook over a low heat stirring constantly to combine.  Keep stirring until the sauce thickens and coats the back of a wooden spoon, it's a bit of a fag as it seems to take ages (10 - 15 mins approx).  Remove from heat and allow to cool a bit, then stir in the sticks of butter a little at a time.  Then stir in the lemon zest and allow the mix to cool completely.

Pour into the pastry tart and refrigerate.  When you want to eat it dust with icing sugar and adorn with a sprig of mint, serve with clotted cream.