Prepare the filling: In a medium bowl, beat four egg yolks and set aside.
Cook the mixture: In a medium saucepan, combine the cornstarch, water, sugar and salt. Stir over medium-low heat until the mixture comes to a boil, then cook for a minute. Then reduce the heat to a minimum.Temper the yolks: Gradually pour half of the hot mixture into the beaten yolks, making sure to stir constantly to prevent them from curdling. Then add this blended mixture back into the pot and continue whisking.
Finish the filling: Place the pot back on the stove and let it cook for another three minutes, stirring constantly. Remove from the heat, then stir in the lemon juice, lemon zest and butter, one tablespoon at a time. Stir occasionally until the mixture has cooled.Prepare to Bake: Preheat the oven to 350 degrees Fahrenheit. Grease and flour a mini muffin pan or use nonstick cooking spray.
Prepare the cake dough: Roll out the dough or cake dough on a floured surface. Using a round cookie cutter (approx. 7.6 cm in diameter), cut out at least 24 circles. Press each round into the mini muffin tin and form the dough into pie crusts.Apply egg wash: Brush the top edges of each cake layer with egg wash.
Bake Crusts: Bake for 15-20 minutes or until edges are golden brown. After baking, let the crusts cool in the pan, then loosen them with a knife but leave them in the pan.
Fill the bases: Pour the lemon filling into each baked and cooled mini cake base, filling almost to the top.
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