Lemon tart with praline ice cream

We went through a number of different lemon tart recipes before settling on this one, which I have to acknowledge is based on the brilliant River Café version. It uses a shocking amount of eggs, which made me very nervous at first, especially as we use expensive free-range eggs. But, probably the most important ingredient here is your own calm nature and patience, while you stand over the custard thickening on the stove top. That time spent whisking is where the tart gets its perfectly set