I love this recipe, it is one of the better ones I have gotten. It is a lot easier than it would seem here. I have just written as much as I could to make it as good for you as it is for me.
You should make this in advance as it needs about 4 hours to sit before eating it. It should be served at room temperature with a little whipped cream. You can refrigerate the leftovers and it will keep for a few days. The short pastry should hold up for at least 24 hours in the fridge as the shell was fully baked before the filling was added.
It is traditional to use the 27cm tart pan and have a thin lemon tart but in the age of Americanization where bigger seems better, there are plenty of people who would prefer this tart made thicker, more like an American pie. Perhaps it would be better to just make a lemon meringue pie which is fantastic and a hell of a lot easier.