Instructions: Preheat the oven to 200c/400f/Gas 6.

1 Place the plain flour, icing sugar, salt and butter in a food processor and whiz until it resembles breadcrumbs. Add the egg yolk and water and whiz again until you reach a smooth dough.

2 Sprinkle the work surface with flour and roll out the pastry as thinly as possible. Line two 10cm/4" tart tins.

3 Prick their bases and line with greaseproof paper and baking beans. Place in the preheated oven and bake blind for five minutes.

4 For the Filling: Finely grate the lemon and add to the other prepared lemon. Crack in the eggs and beat together. Stir in the curd cheese, sugar, sultanas and pinch of cinnamon.

5 Thinly slice the lemon for the topping and add to a small pan of boiling water. Leave to simmer for 1-2 minutes.

6 Remove the pastry cases from the oven and remove the baking beans and paper. Pour the filling into the cases and return to the oven for 10 minutes.

7 Remove the lemon slices from the pan and allow to drain on a plate lined with kitchen paper.

8 Discard some of the water from the pan, leaving about three tablespoons.

Add the sugar and heat gently until dissolved.

9 Return the lemon slices to the pan and boil until it reaches a thick gold syrup. Remove each slice, transfer to a plate and allow to cool.

10 For the Sabayon Sauce: Place the egg yolks and caster sugar in a bowl and, using an electric whisk, whisk until the mixture starts to thicken.

11 Place the bowl on a pan of simmering water and whisk, adding the white wine gradually. Whisk until the sauce is thick and fluffy.

12 Remove the tarts from the oven and carefully loosen them from their tins. Flood the plate with the sabayon sauce.

13 Place a sultana and lemon curd tart in the centre and top with the caramelised lemon slices. Dust the plate with a little cinnamon.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.