Put lemon juice, lemon rind, butter on a double boiler and heat till butter melts. Then take it off the heat.

Beat eggs in a bowl till foamy with a whisk or on high speed in a mixer. Gradually add the sugar till eggs are pale and very thick. This should take about 4 - 5 mins.

Put lemon mixture still in the double boiler back on the heat, add the egg mixture and whisk.

Cook till it thickens. It should coat a wooden spoon well.

Set aside.
FOR THE RASPBERRY CURD

Take a bag of frozen raspberry's and thaw.

When completely thawed, blend up the raspberries, put in a strainer and strain till you get 1/2 a cup of juice.

Put the raspberry juice, butter on double boiler and heat till butter melts then take off the heat.

Beat eggs in a bowl till foamy with a whisk or on high speed in a mixer. Gradually add the sugar till eggs are pale and very thick. This should take about 4 - 5 mins.

Put raspberry mixture still in the double boiler back on the heat, add the egg mixture and whisk.

Cook till it thickens. It should coat a wooden spoon well.

Set aside.
FOR THE SHORTBREAD

Preheat your oven to 350 degrees.

Place all the ingredient in a food processor or mixer and mix well.

Cover with plastic wrap and place in the fridge for about 1/2 hour.

Take it out of the fridge, divide into 12 equal size balls. Roll the dough ball between 2 pieces of plastic wrap.

Place in the pan mould or tart shell. Place a piece of parchment over each shell and fill with pie weights.

Bake at 350 degrees for 15 mins. Remove from the oven.

Most likely the shell will have fallen a little it down the sides of the mould. You will have to use a deep spoon top push down the crust and move it up the side of the pan. A round table spoon works really well.

Cool completely.
TO ASSEMBLE

Take a tart shell and fill it with lemon curd almost all the way to the top. Next place a layer of raspberry curd on top. Continue with the rest of the shells.

Sprinkle with icing sugar if desired.

Indulge...