Preheat oven to 180°C conventional (160°C fan-forced).
Grease 2 x 12-hole mini muffin tins (2 Tbsp capacity).
In a medium bowl cream the butter, lemon rind and icing sugar with an electric mixer until pale and fluffy. Sift in flour and add lemon juice, mix until it comes together.
Roll level tablespoons of mixture into balls and place into muffin pans. Make an indent with your thumb or the end of a wooden spoon into the centre of each tart.
Bake for 20 mins or until tarts are pale, golden brown. Spoon a teaspoon of jam into each indent, leave tarts to cool in pans for 5 minutes before transferring onto wire racks to cool. Repeat with the remaining mixture.
Store in an airtight container for up to one week. Just before serving, dust tarts with icing sugar.