Glazed Lemon Tart

It was Ben's 11th Birthday yesterday, which led to rather a baking frenzy on my part.
We were having family for Sunday lunch - as well as a joint of beef! - so I let Ben choose a dessert. This was his choice - glazed lemon tart.
As you know, we like lemons, and so it is not unheard of for us to buy a pre-made lemon tart or "tarte au citron" as it is called. I was nervous that this might not live up to the standard!
For a start, I had to make sweet pastry - another first for me. I didn't realise before, but it uses egg 3 yolks (that answered a problem for me in what to do with my yolks when I next made a meringue, but I now felt I needed to make a meringue to use the egg whites left from this!!!!)
The pastry was rather a nightmare to roll out and get into the flan dish. Ben reminded me of what Claudia Winkleman did on the comic relief bake off. She was making lemon meringue pie I think, and she ended up  pressing the pastry in. Mine didn't end up quite as bad as that, as thankfully Ad had the good idea of putting a thin chopping mat underneath the pastry and we were able to slide most of it into place. I just patched up the rest.
I have to say that after the very lemony lemon meringue, I was a little more cautious with my use of lemons in the filling - I shouldn't have been.
The overall verdict was 8.5. It could have done with being a bit more lemony. I should say however, that I did only put one lemon on top to decorate, and Mary says to use two. If you used two on top, and were happy to eat the lemon slices then I think it would be fine. They actually tasted fine with it - maybe because they had been soaked in syrup for 2 hours!