Preheat the oven to 200°C.
Whisk eggs with caster sugar, cream, and lemon juice before straining and adding zest.
Grease a 20cm ring, line it with rolled pastry, and fill with baking beans.
Bake for 15 minutes, remove beans, and bake for 5 more minutes until brown.
Reduce oven to 150°C, pour in the lemon mixture, and bake for 60 minutes.
Trim pastry edges, cool completely, and chill for 2 hours in the fridge.
Preheat the grill to a medium setting.
Dust the tart with icing sugar and grill until the top caramelises.
Mix the goat's cheese with cream and icing sugar in a bowl.
Slice the tart into wedges and serve with the goat's cheese cream.