Mix together eggs, honey, lemon zest, salt and turmeric in a medium saucepan.
Heat over medium-low heat and once everything is well-combined, add the coconut oil or butter and continue stirring.
Once melted, stir in the lemon juice.Cook the lemon curd over medium-low heat, stirring constantly, until it thickens – about 4-10 minutes.
It's ready once the curd coats the back of a spoon. Remove and let it cool down.
Pre-heat oven to190°C fan-forced. Lightly oil 12, ⅓ cup capacity muffin pans.
Place a sheet of pastry on a flat marble slab and cut in half forming two rectangles. Place one on top of the other.
From the short end, roll up firmly to form a roll of pastry.
Cut into 12 equal sized pieces.
Roll pieces of pastry to approx. 8cm diameter and press into muffin pans.
Spoon lemon curd between pastry shells and bake for 18 to 20 minutes until curd is starting to turn golden.
Allow to sit for several minutes before removing from pans. Enjoyed best whilst warm.