TART DOUGH
Preheat oven to 400 F. Roll out to 1/8" thick. Cut into circles and place in tart shells. Blind bake by piercing holes with a fork, lining with foil, and filling with weights. Bake for 10 minutes. Remove weights and bake for additional 5 minutes more. Cool before filling

LEMON CURD
Pre-heat the oven to 350°F (180°C).
Prepare the lemon curd by whisking the egg yolks, whole eggs, sugar, lemon juice and lemon zest over a bain marie (a large bowl placed over a pan of simmering hot water).

Once combined, mix in the butter and whisk the mixture for about 10 minutes, until thick.
Pour into a pre-baked tart shells.
Bake for 6 minutes.

Cool.

Decorate with candied lemon peel.