Place the flour, butter and icing sugar in a food processor and whizz until the mixture resembles fine breadcrumbs. Add the yolks and mix. Add the water and process until the dough comes together. Remove the dough, flatten into a disk, wrap and refrigerate for 1 hour. Roll the pastry out between 2 sheets of non-stick baking paper to 3mm (1/8 inch) thick.
Preheat oven to 180°C/356F/Gas 4. Line a lightly greased 22cm (8 inch) loose-bottomed, fluted tart tin with the pastry. Trim the edges and prick the base with a fork. Refrigerate for another 30 minutes. Line the pastry case with non-stick baking paper and fill with baking beans. Bake blind for 15 minutes, remove the paper and beans and bake for a further 10 minutes or until the pastry is light golden brown and dry. Remove from the oven and set aside. Reduce the oven temperature to 140°C (250°F).
To make the lemon filling, place the cream, lemon curd and lemon juice in a bowl and whisk to combine. Transfer the tart to a baking tray and carefully pour the filling into the tart shell.
Bake for 30–35 minutes or until just set. Allow to cool at room temperature before refrigerating until completely set. Dust with icing sugar to serve.