In a mixing bowl, combine flour, butter, and powdered sugar. Mix until crumbly.

Add the egg yolk and mix until combined. Add cold water, one tablespoon at a time, until the dough comes together.

Press the dough into a 9-inch tart pan and refrigerate for 30 minutes.

Preheat the oven to 350?F (175?C).

Blind bake the crust for 15 minutes, then remove weights and bake for an additional 10 minutes until golden.

In a bowl, whisk together sugar and eggs until smooth.

Add lemon juice, lemon zest, and heavy cream. Mix until well combined.

Pour the filling into the baked tart crust.

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

Let cool to room temperature, then refrigerate for at least 2 hours before serving.