Combine all-purpose flour, granulated sugar, and a pinch of salt in a large mixing bowl. Cut in cold, cubed unsalted butter until the mixture resembles coarse breadcrumbs. Gradually add cold water and mix just until the dough forms. Shape into a disk, wrap in plastic, and chill for 30 minutes.

After chilling, roll the pastry out to about 1/8-inch thickness. Transfer it to a tart pan, pressing into corners and trimming excess. Prick the base with a fork and chill for another 15 minutes.

Preheat your oven to 350°F (175°C).

Whisk the large eggs in a medium bowl until frothy. Gradually whisk in the light golden syrup and fresh lemon juice until smooth.

Pour the filling into the chilled pastry shell, ensuring it's evenly distributed. Give the tart pan a gentle shake to eliminate air bubbles.

Bake the tart in the preheated oven for about 40 minutes until the filling is golden and jiggles slightly in the center.

Remove the tart from the oven and let it cool on a wire rack for at least 15 minutes before slicing.