Combine 1 cup all-purpose flour, 1/2 cup cold cubed unsalted butter, and 1/4 cup powdered sugar, mixing until crumbly, resembling coarse sand.

Incorporate 1 large egg yolk and 1-2 tablespoons of cold water into the mixture, mixing gently until a dough forms.

Press the dough evenly into your tart pan, then refrigerate for 30 minutes.

Preheat your oven to 350°F (175°C).

Blind bake the crust for 15 minutes using pie weights or beans, then remove them and bake for another 10 minutes until golden brown and fragrant.

In a bowl, whisk together 1 cup granulated sugar and 3 large eggs until smooth and creamy.

Add in 1/2 cup fresh lemon juice, 1 tablespoon lemon zest, and 1/2 cup heavy cream, mixing until well combined.

Carefully pour the lemon filling into the baked crust, ensuring an even layer.

Bake for an additional 20 minutes until the filling is set but still slightly jiggly in the center.

Let the tart cool completely before serving; refrigerate for at least 2 hours.