In a medium saucepan, whisk together 3 eggs, 1/3 sugar, a pinch of salt, and lemon zest until the mixture is smooth. (do not put the pan on heat yet)

Whisk in 1/2 cup strained lemon juice and 6 Tbsp of butter. Cook over medium, whisking constantly until the butter is melted. Bring the mixture to a simmer for a few seconds or until it thickens before removing it from the heat. Strain the mixture though a fine sieve into a medium bowl, then let cool in the fridge.

Pre-heat the Oven to 350˚F.

In the bowl of your electric mixer or with a hand held mixer whisk together 1 egg with 1/3 cup sugar until smooth.

Add in  5 1/2 Tbsp softened butter and mix on medium/high speed until creamy.

Add a generous pinch of baking soda along with the 1 1/3 cups of flour (1/3 cup at a time). Mix on Medium/high for 3-5 minutes or until the mixture is smooth.

If your cupcake tin is not non-stick then grease it with some butter. Use your hands to roll dough into gum-ball-sized pieces and place them into the mini-cupcake dishes.  If the dough is too sticky add more flour. Smooth the dough balls evenly into the dishes making a large well in the dough (I didn't make mine deep enough and the dough rose too much).

Bake at 350˚F for 10-15 minutes, or until edges are golden. Tip cookies onto a large cutting board and turn them over. Let them cool to room temperature before filling. They will cool faster on a wire rack.

Once the crusts are cool fill them with a small spoonful of lemon curd. Top with whipped cream and a raspberry and/or mint leaf. (it was so hot out that my ripped cream fell so make sure that you keep them refrigerated until the last second before serving)