For the lemon cream: bring the cold QimiQ Whip Pastry Cream to the boil together with the lemon juice, lemon zest, butter and sugar. Remove from the heat and allow to cool slightly.
Beat the eggs and whisk into the mixture over a bain-marie (warm water bath) until it is thick enough to coat the back of a spoon. Allow to cool slightly. Pour into the shortcrust shell and allow to chill for approx. 2 hours.