Lemons and rosemary grow everywhere on Paxos so this is the perfect spring dessert. A classic lemon tart is paired with pillowy Italian meringue and fragrant rosemary ice cream in a homage to one of my favourite flavour pairings. The recipe works well with one large tart just as well as small tarts and you should have enough lemon curd left to stick in a jar for someone! The ice cream can be prepared the day in advance and retrieved from the freezer before service. Combine 300 each of whole milk and heavy cream in a saucepan with four or five rosemary stems. Bring to the boil and then remove from the heat and leave to infuse with the lid on for one hour. While the dairy is infusing, separate 6 large egg yolks and add to a mixing bowl with 1000 g sugar. Whisk the eggs and sugar together for 5 minutes until pale and thick. Return the cream and milk on to the heat and bring to a gentle boil. Slowly pour the hot mix over the eggs and sugar whisking all the time. Once incorporated return the whole mix back to the pan over a gentle heat stirring all the time until it reaches 80'c. Immediately remove from the heat and shock in ice water. Pour the mixture into a bowl and chill in the fridge for 2 - 3 hours before churning in the ice cream maker. (If you don't have an ice cream maker, put the mixture into the freezer for 2 - 3 hours, taking it out every 30 minutes to mix. Next make the pastry for the lemon tart. In a large mixing bowl sift together 250g all purpose flour, 100 g icing sugar and a pinch of salt. To the bowl add 100 g of cold cubed butter and rub together to form fine breadcrumbs. Break up 2 egg yolks with a splash of cold cream and mix together until the dough comes together taking care not to over work it. Once it can be shaped into a ball, wrap in cling film and put it in the fridge to rest for one hour. While the dough is resting make the lemon filling. Juice and zest 6 lemons and add to a pan with 500g caster sugar and bring to the boil. Meanwhile, in a separate bowl whisk together 8 eggs until well combined and slowly pour the hot sugar and lemon mix over the eggs, whisking all the time. Once incorporated add 140 g of cubed cold butter and whisk until all the butter has melted and the mix is smooth. Leave to one side. For the lemon curd, in a bowl whisk together 6 yolks and 200g sugar until pale and thick. Make a slurry with 80g water and 50g cornflour and add to the eggs and sugar ensuring it is combined well. Next zest and juice 5 lemons and bring to the boil in a small saucepan. Once boiling add to the eggs, sugar and cornflour mix and return the whole mix to the pan to cook out the cornflour. The mix will thicken quickly and once large bubbles are forming on the surface add 150 cubed cold butter. Transfer to a squeezy bottle and refrigerate for 2 - 3 hours. To make the tart first set your oven to 170'c and roll out the pastry to a thickness of roughly 4 - 5 mm and line either one large tart tin or 8 small ones. Roll out the leftover pastry to the same thickness as this will be used as crumb later. Blind bake both the tart cases and the trim with baking beads and grease proof paper for 15 - 20 minutes to prevent the pastry rising. After this remove from the oven and check that the pastry is cooked. Remove the beads and grease proof paper and brush the pastry with egg wash before returning to the oven for an additional 15 minutes or until the pastry is golden. (If using small cases the cooking time will be less so keep an eye on it). Once cooked remove from the oven and cool in the fridge and turn the oven down to 140'c Once cooled, add the lemon and egg mix filling as high as you dare and bake in the oven until there is a slight wobble to the centre of the tart but the outside is set,. This will take about 30 minutes for a large tart and around half that time for the smaller ones. Again keep an eye on it and remove from the oven once it is ready and chill in the fridge for 2 hours. Next, make the Italian meringue. Weigh out 2 large egg whites and add to a stand mixer or a bowl with an electric whisk. Weigh out twice the amount of sugar to egg whites and add a small amount of water to the pan. Bring the water and sugar to the boil and once it reaches 100'c begin whisking the egg whites. Once the sugar reaches 120'c remove from the heat and allow the bubbles to subside. Continue whisking the egg whites until they reach mid to stiff peaks and then slowly add the sugar syrup in a gentle continuous trickle. Once all the sugar has been incorporated whisk on full until the bowl no longer feels warm (around 7 - 8 minutes). Transfer to a piping bag. To assemble the dish remove the ie cream from the fridge 20 - 30 minutes prior. Next break up some of the pastry into fine crumbs. and arrange on the plate. Place either a slice (if making a whole tart) or a mini tart on the plate and pipe on a crown of italian meringue. Next pipe dots of lemon curd around the tart and finish with a scoop of the rosemary ice cream.