Finely grate the zest of the lemons into a bowl. Halve all the lemons, then use a fork to squeeze out all the juice and pulp into the bowl with the zest – don’t worry about the seeds. Crack 6 medium eggs into a separate bowl, then whisk in the caster sugar until completely combined. Whisk in the cream and lemon juice mix, then set aside.

Make the pastry by adding 60g of icing sugar to 375g of The Pastry Room frozen pastry mix. Blend together with a paddle in a mixer or food processor/magi mix, then add 1 large egg and a splash of vanilla extract. Mix until smooth ball. Roll in icing sugar to £1 coin thickness.

Place a 23cm tart ring or loose-bottom flan tin on a baking sheet lined with greaseproof paper. Fold pastry into quarters then put center corner in middle of tart ring or flan tin, unfold to fill the tin, leaving the excess hanging over the edge. Carefully press the pastry into the sides with a small ball of pastry. Set aside whilst you make the filling.

Pre-heat oven to 200C/fan 180C/gas 6. Prick the base of the pastry case, line with greaseproof paper and rice, and then bake for 15 mins. Remove the paper and rice, and then bake the case for 5-10 mins more until it is a biscuit texture. Drop oven to 150C/fan 130C/gas 2.

Pass the lemon custard through a sieve into a bowl, pressing down on the pulp to extract as much juice as possible. Skim the bubbles from the surface of the custard, then pour the custard into a jug. Pull the tart out of the oven slightly, then pour in the custard so it comes to the top. You may have some left over. Push tart back in, then bake for 35-40 mins until the top forms a light crust and the custard is just set. Leave to cool, then chill.

Leave to cool to room temperature then dust liberally with icing sugar and serve with a generous dollop of thick Chantilly cream.