Make lemon curd: Place egg, egg yolk, sugar, lemon rind and lemon juice in a heavy-based saucepan. Whisk to combine. Add butter. Place over medium heat. Cook, whisking, for 7 to 8 minutes or until mixture coats the back of a spoon. Remove from heat. Stand for 5 minutes. Pour into a small bowl. Cover surface with plastic wrap. Set aside to cool completely.
Meanwhile, lightly grease a 12-hole, 1 1/2 tablespoon-capacity mini muffin pan. Using a 6.5cm cutter, cut 12 rounds from pastry. Press pastry rounds into prepared pan. Pierce bases with a fork. Freeze for 10 to 15 minutes or until firm.
Preheat oven to 350F. Bake pastry cases for 15 to 16 minutes or until light golden. Cool in pan for 10 minutes. Transfer to a wire rack to cool completely.
Spoon 2 1/2 teaspoons lemon curd in each pastry case. Topped wth whipped cream and lemon rind.