Follow these straightforward steps to create your own French Lemon Cream Tart:

1. Prepare the Tart Crust: In a large bowl, combine flour, powdered sugar, and salt. Add cold, cubed butter. Use a pastry blender or your fingers to mix until the mixture resembles coarse crumbs.
2. Add Egg Yolks: Mix in the egg yolk. Gradually add ice water until the dough comes together. Be careful not to overwork it.
3. Chill the Dough: Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
4. Preheat Oven: Preheat your oven to 350°F (175°C).
5. Roll Out the Dough: On a floured surface, roll the chilled dough to fit a 9-inch tart pan. Press the dough into the pan evenly and trim the excess.
6. Blind Bake: Place parchment paper over the dough and fill it with pie weights or dried beans. Bake for 15 minutes, then remove the weights and parchment. Bake for another 10-15 minutes until golden and crisp.
7. Prepare the Lemon Cream Filling: In a medium saucepan, whisk together sugar, eggs, lemon juice, and lemon zest. Cook over medium heat, stirring constantly until slightly thickened.
8. Add Cream and Butter: Remove from heat and whisk in heavy cream and butter until smooth.
9. Fill the Tart: Pour the lemon filling into the pre-baked tart shell.
10. Bake Again: Return the tart to the oven and bake for 10-12 minutes until just set. Let it cool completely on a wire rack.
11. Chill: For best results, refrigerate the tart for at least one hour before serving to set the filling.