Start this recipe by making the sweet pastry using the rubbing in method. When the pastry is ready, chill in the fridge for 30 minutes, and then use to line the base and sides of a 20cm fluted flan tin. Leave excess pastry hanging over the sides of the tin incase of shrinking. Bake the pastry case blind for 15 minutes at 200`c. When cooked, take the pastry case out of the oven and turn down the oven temperature to 150`c. Leave the pastry case to cool completely, before removing the excess pastry from around the edges with a sharp knife. Next, prepare the lemon filling by quickly whisking the eggs, sugar, cream and lemon juice and zest together in a bowl. Pour the mixture into the trimmed pastry case and bake for 1 hour to 1 hour 15 minutes at 150`c, or until firm to touch. Remove the cooked lemon torte from the oven and leave to cool and then put it in the fridge to chill for 2 hours. Just before serving, remove the chilled lemon torte from the fridge and dust the top with icing sugar. Place under a hot grill for 3-4 minutes, to caramelize the icing sugar. Serve the deep lemon tart immediately with some lemon slices.