"For this recipe I've used rough puff (or bastard puff as it used to be called in the London kitchens I worked in), but I also make these pies using any puff pastry scraps I have lying around – never throw them away," says Alistair Wise. "Meyer lemons are cracking for this, but any thin-skinned lemons will do. This method of making a lemon tart is so easy, I would never bother to make lemon curd at home again."
Let the pies cool a little before eating them, if you can wait that long. You'll need to begin this recipe a day ahead.