In a food processor, pulse the flour, confectioners' sugar, and salt to combine. Add the cold, cubed butter and pulse until the mixture resembles coarse breadcrumbs with some pea-sized butter pieces remaining.

Add the egg yolk and 1 tablespoon of ice water. Pulse just until the dough starts to come together in clumps. If it's too dry, add the remaining tablespoon of water. Do not overmix.

Turn the dough out onto a clean surface, gather it into a ball, and flatten it into a 1-inch thick disk. Wrap tightly in plastic wrap and refrigerate for at least 1 hour, or up to 2 days.

Preheat your oven to 375°F (190°C). On a lightly floured surface, roll the chilled dough into a 12-inch circle. Carefully transfer it to a 9-inch tart pan with a removable bottom. Gently press the dough into the bottom and up the sides. Trim any excess dough by running your rolling pin over the top edge of the pan.

Prick the bottom of the crust with a fork. Place the tart pan in the freezer for 30 minutes to firm up (this helps prevent shrinking).

Line the frozen tart shell with parchment paper, leaving an overhang. Fill with pie weights or dried beans, spreading them evenly. Bake for 15-18 minutes, until the edges are lightly golden.

Carefully remove the parchment paper and weights. Return the tart shell to the oven and bake for another 10-12 minutes, or until the bottom is dry and pale golden brown. Let it cool on a wire rack while you prepare the filling.

Reduce the oven temperature to 325°F (165°C).

In a large bowl, add the granulated sugar and lemon zest. Use your fingertips to rub the zest into the sugar until it's fragrant and looks like damp sand. This releases the lemon oils.

Whisk in the 4 large eggs until well combined. Then, whisk in the fresh lemon juice, heavy cream, melted butter, and pinch of salt until smooth.

Place the partially baked tart shell on a sturdy baking sheet. Pour the lemon filling through a fine-mesh sieve directly into the warm crust. This catches any zest or chalazae for a silky-smooth texture.

Carefully transfer the baking sheet to the oven. Bake for 20-25 minutes, or until the edges of the filling are set and the center has a slight jiggle (like Jell-O). Be careful not to overbake.

Let the tart cool completely on a wire rack for at least 1 hour. The filling will continue to set as it cools.

Once at room temperature, chill the tart in the refrigerator for at least 4 hours, or preferably overnight, before serving. This allows the filling to set fully for clean slices.

Before serving, you can dust with confectioners' sugar or top with whipped cream and fresh berries. To serve, carefully remove the outer ring of the tart pan.