Grease a 23cm/9in loose-bottomed, fluted tart tin.

Roll out the pastry until it is about 4cm wider than the base of the tart case.. As you are rolling out, turn the pastry by turning the paper. Gently fold the pastry around the rolling pin and lay over the greased tart case. Press into the case gently and up the fluted sides, allow any excess to hang over the edges then lightly prick the base with a fork, but not quite all the way through.

Remove from oven and allow to cool slightly then, when the pastry seems firm enough, remove the tart from the tin. The easiest way to do this is to place the base of the tin on an upturned glass and let the outer ring fall to the work surface.

Dust with sifted icing sugar and if wanting to caramelise use a kitchen torch to slightly caramelise the sugar on top making sure not to burn the pastry edges.

Preheat the oven to 110C.

Place the sugar in a metal tray and warm in the oven for 15-20 minutes.

While the sugar is warming, place the egg whites into a stainless steel bowl, ensuring its completely clean and free from grease.

Whisk the whites until they are at the soft peak stage.

Gradually add the warmed sugar and continue to whisk until all the sugar I incorporated and mixture is glossy and feels smooth when rubbed between your fingers, there should be little to no grains of sugar felt.

Transfer mixture to a piping bag with a round or fluted nozzle. (Note, at this point you can pipe a stripe of food colouring into the piping bag if you want a striped meringue.)Hold the piping bag quite vertical and pipe onto a tray lined with baking parchment in bite sized kisses.

Bake the meringues for 35-40 minutes until the meringues come off the parchment clean.

Add the zest and juice of the lemons to the egg mixture and stir. Place over a medium heat and stir constantly with a wooden spoon until mixture thickens and coats the back of the spoon.

Once mixture has thickened remove from heat and stir in the butter till completely melted.

Pour into a sterilised jar and cool. This will keep for up to 5 days in the fridge.

Ensure you ice cream maker has been chilled in the freezer the night before.

In a small pan place the milk, cream and zest of the lemon. Place over a medium heat and stir to allow the lemon to infuse.

While the cream mixture is warming, whisk the sugar with the eggs in a bowl until pale and frothy. Set aside until the cream mixture is ready.

Stir the cream mixture ensuring it doesn’t curdle until it comes to just below boiling point. Remove from heat and allow to cool for 5 minutes.

Prepare a larger bowl with ice and cold water ready to set the mixture in.

Add a ladle of the warm cream mixture to the whisked eggs and whisk immediately. Repeat to allow the egg mixture to come to an equal temperature of the cream mixture. Next add the remaining cream mixture through a sieve to remove the lemon zest to the egg mixture and combine well.

Return the mixture to the pan and place again over a medium heat, stirring constantly until the mixture thickens and coats the back of the spoon.

Replace the mixture to the bowl and at this point add the limoncello and set this bowl into the bowl of iced water. Stir every few minutes to stop a skin forming on the top until cooled. Remove from the ice, cover and place in the fridge for a few hours or overnight. Then follow your ice cream maker instructions and churn for the suggested time. Once ready you can place into a plastic container with a lid and freeze. Take from the freezer 5-10 minutes before serving.

Place the sugar in a small pan over medium high heat. Allow to dissolve until golden and starting to caramelise. Push the sugar into the middle to ensure all dissolved. Once at the golden caramel stage, turn the heat to minimum and allow the mixture a few minutes to thicken. You want it to be able to drop from the spoon forming a twirl as it does, any looser and it will be too runny to work with.

Rub some sunflower oil over the handle of a wooden spoon. When the sugar is ready use a spoon and carefully allow the strands to twist around the wooden spoon handle. Allow a minute for it to set then you should be able to slide it from the handle and place on greaseproof paper. These will keep in an airtight container for a couple of days before they begin to wilt.