Preheat your oven to 350°F (175°C). In a bowl, cream together the butter, sugar, and salt until smooth. Add flour and mix until a soft dough forms.

Divide the dough evenly into a greased muffin tin. Use your fingers to press it into the bottom and slightly up the sides to form a little cup.

Bake for 10–12 minutes until lightly golden. They don’t need to be fully baked yet—just set.

In a clean bowl, whisk the sugar, lemon juice, eggs, flour, and lemon zest until smooth. No need for a mixer—just a good whisking will do.

Pour the lemon filling into each crust cup. Bake for another 12–15 minutes, or until the center is just set and doesn’t jiggle.

Let them cool in the pan for 10 minutes before gently removing. Cool completely before serving. Dust with powdered sugar or top with a few berries if you like.