Preparation Steps

• For the pastry: In a large bowl, whisk together flour, sugar, and salt. Cut in the cold butter with a pastry blender or your fingertips until the mixture resembles coarse crumbs.
• Gradually add ice water, 1 tablespoon at a time, mixing until the dough just comes together. Do not overmix.
• Form the dough into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
• Preheat oven to 375°F (190°C). On a lightly floured surface, roll out the dough to fit a 9-inch tart pan with a removable bottom. Press the dough into the pan and trim any excess.
• Line the tart shell with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes. Remove the parchment and weights, and bake for another 5-7 minutes, or until lightly golden.
• For the filling: In a large bowl, whisk together sugar, flour, and salt.
• In a separate bowl, whisk the eggs until lightly beaten. Gradually whisk the beaten eggs into the dry ingredients.
• Stir in the lemon juice, lemon zest, and heavy cream until well combined.
• Pour the filling into the pre-baked tart shell.
• Bake for 25-30 minutes, or until the custard is set but still has a slight wobble in the center. The edges should be firm.
• Let the tart cool completely on a wire rack. Chill in the refrigerator for at least 2 hours before serving. Garnish with a sprinkle of powdered sugar or fresh berries, if desired.