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Heat the oven to 350°.
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In a bowl, combine the flour and baking powder, and set aside.
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In a mixing bowl, cream the sugar and butter until smooth.
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Add the egg and vanilla and almond extracts.
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On low speed, slowly add the flour mixture to the butter mixture, and mix until just combined. It will still be a little crumbly.
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Pour the dough onto a floured surface, squeezing it into a ball.
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Roll out, and cut with a large circle cookie cutter or the bottom of a can, like I did, making sure to keep your circles as close together as possible. Place cut-out circles in a greased tart tin, or muffin tin for wider, shallower cups. Reroll your extra dough and repeat until all the dough is used.
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Bake for 12-15 minutes.
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Remove from the oven and let cool for a few minutes on the pans before transferring them to a cooling rack. They need to be completely cool before you fill them with the curd.
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Fill the cups with the citrus curd, and top with whipped cream!