In a large bowl, whisk together the flour and powdered sugar (½ cups).

Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.

Mixture looks like coarse sand with small butter pieces

Add the egg yolk and cold water (2 tbsp). Mix until the dough just comes together.

Form the dough into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.

Preheat oven to 350°F (175°C).

Roll out the dough on a lightly floured surface to a 12-inch circle.

Transfer the dough to a 9-inch tart pan with a removable bottom. Press the dough into the bottom and up the sides of the pan.

Trim any excess dough from the edges of the pan.

Prick the bottom of the crust with a fork.

Line the crust with parchment paper and fill with pie weights or dried beans.

Blind bake the crust for 20 minutes. Remove the parchment paper and pie weights and bake for another 10-15 minutes, or until golden brown.

Edges are deeply golden; bottom is pale gold

Let the crust cool completely before filling.

In a medium saucepan, whisk together the eggs, sugar, lemon juice (½ cups), and lemon zest (2 tbsp).

Add the cold butter and cook over medium-low heat, stirring constantly, until the curd thickens and coats the back of a spoon.

Curd is thick and glossy • Curd has a velvety texture

Strain the curd through a fine-mesh sieve into a bowl.

Pour the lemon curd into the cooled tart crust.

Refrigerate for at least 2 hours, or until the curd is set.

Serve chilled.