Place the cranberries, lemon zest and juice and sugar in a small pan and cook over a medium-low heat until the cranberries pop and mash down. Remove from the heat then press the mixture through a sieve into a small bowl. Dice the butter into small pieces and add it to the bowl.

Put the bowl over hot water in a pan so that the water comes up the sides of the bowl but doesn't come in, and the bowl is not touching the bottom of the pan.

Stir regularly as the butter melts then add the egg and egg yolk. Mix well so the eggs break up and mix through then stir constantly as the mixture starts to thicken.

It's ready when thick enough to stick to the back of a spoon, around 5min. Set aside with cling wrap/film over the surface as it cools so that a skin doesn't form.

Meanwhile, pulse the pecans in a food processor to fine breadcrumb texture. Melt the 1tbsp butter and mix this in with the ground pecans along with the ground almonds and sugar.

Once the curd is cool, spoon it in to the moulds on top of the nut-crumb base. They will keep chilled and covered overnight, if needed but the curd will dry out a bit if kept longer.