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Preheat the oven to 145C/125C fan.
Add the lemon juice and zest, creams and sugar to a saucepan over medium heat. Bring to a simmer then immediately remove from heat.
To temper the whole eggs and egg yolks, add them to a mixing bowl and whisk in a small amount of the hot cream mixture until well incorporated.
Then add the remaining cream mixture and whisk again until combined.
Using a handheld blender, blend until the mixture is shiny and smooth, keeping the head of the blender submerged so no air gets into the mix.
Strain the custard into a jug and let sit for 10 minutes for any impurities to rise to the top, then skim off with a ladle.
In the meantime, spread the dulce de leche over the base of the baked pastry shell. Once the surface is clear of bubbles, place the prepared shell in the oven.
Pour the warm custard into the tart shell straight away to ensure the mixture cooks evenly in the oven.
Bake for 30 minutes, or until the custard is slightly wobbly in the centre, then remove and allow to cool in the tin.