Cream the butter and sugar. Add flour and lemon juice and zest. If too moist add a touch more flour, too crumbly and 1/2 tsp of water at a time. Knead and roll out onto a floured surface. Cut our circles of dough and lay over the bottom of mini muffin tins, gently smoothing down. Be careful to join any cracks. Lay a biscuit tray over the top (so the bottoms stay flat) and bake for a few minutes at 180 deg cel, until just beginning to golden. Once cooled gently twist off.

Mix together, taaadaaaa! The lemon should react with the condensed milk to thicken it up beautifully. Stick it in the fridge until ready to use.

Stick it all in a saucepan and boil for a few minutes until some liquid evaporates. Let cool before spooning over.

Here you have plenty of options. I did two different lots, one with a tsp of lemon curd that I had in the fridge in the bottom then creamy lemon filling on top, then the second with creamy lemon filling on the bottom the a tsp of blueberry goodness on top.