1. Make the Crust:

In a large bowl, whisk together the all-purpose flour, granulated sugar, and salt.

With a pastry cutter or your fingers, gradually work the cold, cubed butter into the flour mixture until pea-sized pieces form. You want the butter to be evenly distributed.

In a small bowl, stir together the egg yolk and ice water.

Using a fork, stir the egg yolk mixture into the flour mixture.

Stir, then knead the dough together until it is no longer crumbly and holds together when pinched with your fingers.

Form the dough into a disc. Wrap it tightly with plastic wrap.

Refrigerate the dough for at least 1 hour or up to 3 days. This chilling step is important.

2. Roll Out and Shape the Crust:

On a lightly floured surface, roll the chilled dough into an 11-inch circle.

Transfer the crust to a 9-inch round fluted tart pan with a removable bottom.

Press the crust into the pan, making sure it fits snugly against the bottom and sides.

Trim the edges of the crust to make them even.

Place the crust in the refrigerator for 1 hour (or in the freezer for 30 minutes) to chill again. This helps to prevent the crust from shrinking during baking.

3. Blind Bake the Crust:

Preheat the oven to 400°F (200°C) during the last 20 minutes of chilling the crust.

Line the inside of the chilled crust with parchment paper.

Fill the parchment paper with baking weights or dried beans. This is called “blind baking,” and it helps to prevent the crust from puffing up during baking.

Bake until the edges of the crust are very lightly golden, 10 to 12 minutes.

Remove the pie weights and parchment paper.

Prick the bottom of the crust with a fork 6 to 8 times. This helps to prevent the bottom from puffing up.

Return the crust to the oven. Bake until the whole crust is golden brown all over, 8 to 12 minutes more.

Let the crust cool to room temperature.

4. Make the Lemon Filling:

While the crust is cooling, make the filling.

In a medium saucepan, whisk together the granulated sugar, cornstarch, all-purpose flour, and kosher salt.

Gradually whisk in 1 ½ cups of cold water until smooth.

Cook over medium heat, stirring frequently, until the mixture boils, about 5 minutes.

Boil for 1 minute, stirring constantly, then remove from the heat.

5. Temper the Egg Yolks: In a small bowl, whisk the egg yolks.

While whisking constantly, slowly add ¼ cup of the hot sugar mixture to the egg yolks. This is called “tempering” the yolks, and it prevents them from scrambling.

6. Combine and Cook:

Gradually stir the tempered yolk mixture from the bowl back into the remaining sugar mixture in the saucepan.

Return the saucepan to medium heat. Cook, stirring constantly, until a thermometer inserted into the filling reads 175°F to 180°F (79-82°C), 1 to 2 minutes.

7. Add Butter and Lemon:

Remove the filling from the heat.

Immediately stir in the unsalted butter, fresh lemon juice, and lemon zest until the butter is completely melted and incorporated.

8. Fill the Crust:

Pour the warm lemon filling into the cooled tart crust.

9. Cool and Chill: Let the filled tart cool for 15 minutes at room temperature.

Press a piece of plastic wrap directly onto the surface of the filling to prevent a skin from forming.

Refrigerate the tart for at least 4 hours, or preferably overnight, to allow the filling to set completely.

10. Make the Whipped Cream Topping:

Just before serving, make the whipped cream topping.

In a medium bowl, whisk together the heavy cream, granulated sugar, and vanilla extract until stiff peaks form, 1 to 2 minutes.

11. Top and Serve:

Spread the whipped cream evenly over the top of the chilled tart.

Serve with fresh berries, if desired. Enjoy!