You will need a 25 to 28cm loose bottomed tart tin for this recipe.
I prefer to make the tart in a 28cm tart tin so have adjusted the filling for this ... if you don't have one this size, then a 25 or 26cm tart tin is fine ... this will mean you will quite possibility have a little filling left over ... don't throw it out ... it is too precious. Just use it to make your normal custard, just replace the same quantity of milk with the leftover filling and you will end up with a deliciously scented lemon custard. If you have any pastry scrapes leftover, keep them in the fridge for a couple of days and make some little jam tarts out of them for the kids ... they will love them!
Pastry has also been one of my food challenges over time, but I have now made peace with it ... what I have learned is to just relax with it, don't over handle it, and if all else fails just pick up the pieces and lay it into your tart case (a tip I learned from Jamie Oliver ... love that man!). I recently posted a recipe for my basic shortcrust pastry and added in some tips for managing pastry in general (see main post for link) which is relevant to this pastry as well.
This pastry keeps well in the fridge for a couple of days, and can be frozen for up to three months.
I like to make the tart on the day I am planning to serve it, as once baked it will sit happily to the side for a few hours until you are ready to serve it. Any leftover should be cut into serving sizes and placed into a sealed container in the fridge to consume the next day. The pastry will then be a touch softer but still firm. Beyond the next day the tart is still fine, but again the pastry will be a toucher softer ... but still very edible!