Place the butter, flour and icing sugar in a food processor and whizz until it resembles fine breadcrumbs. Add the egg yolks and mix. Add the water and process until the mixture forms a dough.
Remove the dough, wrap and refrigerate for one hour.
Heat the oven to 180C/365F/Gas 4. Line and lightly grease a 22 cm (8 inch) loose bottomed tart tin. Roll out the pastry into a to 3mm (1/8 inch) thick. Line the tart tin with the pastry, trim the edges and prick with a fork. Chill for another 30 minutes.
Put greased proof paper onto the pastry and fill with baking beans. Bake for 15 minutes then remove the beans and paper and bake for a further 10 minutes until the pastry is golden and dry. Remove from the oven and set aside. Reduce the oven temperature to 140C/284F/Gas1.
To make the lemon filling, place the cream, lemon curd and lemon juice into a bowl and whisk to combine. Transfer the tart case to a baking tray. Pour the filling into the tart case. Bake for 30-35 minutes until just set.
Allow to cool then pop into the fridge until completely set. Dust with icing sugar to serve.