Classic Lemon Tart

1. Prepare Tart Crust

Combine the all-purpose flour, powdered sugar, and a pinch of salt in a mixing bowl. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Add the egg yolk and mix just until the dough starts to come together. If the dough is too dry, add cold water, one tablespoon at a time, until it forms a cohesive ball. Press the dough into a shallow metal tart pan with fluted edges, ensuring it's evenly distributed and covers the sides. Refrigerate the crust for about 30 minutes to firm up before baking.

2. Prebake Tart Crust

Preheat your oven to 375°F (190°C). Once the crust is chilled, poke the bottom with a fork to prevent it from puffing up, then prebake it for about 15 minutes, or until it turns golden brown and crisp.

3. Prepare Lemon Filling

While the crust bakes, prepare the lemon filling. In a mixing bowl, whisk together the large eggs and granulated sugar until well combined and slightly frothy. Gradually add the freshly squeezed lemon juice and zest, mixing well. If you desire a richer filling, stir in the heavy cream.

4. Bake Tart

Once the crust is ready, remove it from the oven and carefully pour the lemon filling into the prebaked shell. If your crust is fully baked, refrigerate the tart for about 2-3 hours, or until the filling is set. If you partially baked the crust, return the tart to the oven and bake for an additional 20-25 minutes at 350°F (175°C), or until the filling is set and slightly jiggly in the center.

5. Cool and Garnish

Allow the tart to cool completely on a wire rack before garnishing. For an elegant touch, dust with powdered sugar or add a dollop of whipped cream.