In a mixing bowl cream together the butter and the icing sugar until white using a hand blender / whisk. Add the sieved flour, orange zest and the pinch of salt and bring the mix to a sandy crumble.

Little by little, add the eggs, then bring the mix together on low speed. Once the mix is firm, wrap in clingfilm and refrigerate for at least two hours before using.

Butter the ring and place on to a flat bottomed tray, roll out the pastry evenly and line the tart using a piece of pastry to ensure that the corners are well pressed into the bottom of the ring. leave the excess overhanging the edge, then line with parchment paper before filling with baking beans to the top.

Bake for 10 minutes in the pre heated oven and then remove from the over and using a sharp, serrated knife cut away the top OF the excess pastry and then return to the over and continue to bake for a further 10 minutes. remove and beans and paper and place back into the oven and cook for a further minute or two to ensure the base is dry. leave to cool before filling with the got lemon cream.

Bring the lemon juice and zest to the boil in a saucepan.cream together the egg yolks, eggs and sugar, then add the 10ml of the hot lemon juice, whisk together until smooth and then add the remaining lemon juice.bring back to the boil, whisking all the time until smooth and the eggs are just beginning to thicken and set.

Remove from the heat and place into a blender, add the butter progressively and blend until smooth. Pour into the pre-baked tart and leave to set in the fridge.

Sift the icing sugar into the cream and whip to peak. Leave in fridge until needed.