Mix Dry Ingredients: In a mixing bowl, whisk together the all-purpose flour, fine salt, and superfine sugar until well combined.

Incorporate Butter: Add the chilled butter pieces to the dry mixture. Using your fingertips or a pastry cutter, blend until the mixture resembles coarse crumbs. This step is crucial for achieving a flaky crust.

Add Wet Ingredients: In a separate small bowl, whisk together the egg yolk, heavy cream, and vanilla extract. Pour this mixture into the flour blend and mix until combined. Don’t overhandle; you want just enough to bring it together.

Chill the Dough: Shape the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes. This helps the gluten relax, ensuring a tender crust.

Preheat Oven: While the dough chills, preheat your oven to 375°F (190°C).

Roll the Dough: On a lightly floured surface, roll out the dough to fit a 9-inch tart pan. Don’t roll it too thin; about ¼ inch thickness is ideal.

Fit the Pan: Transfer the rolled dough into the tart pan, pressing it gently into the edges. Trim any excess dough, and use a fork to prick the bottom. This prevents bubbling during baking.

Blind Bake: Line the crust with parchment paper, fill it with pie weights or dried beans, and bake for about 15-20 minutes until the edges start to turn golden.

Remove the weights and bake for an additional 5 minutes until golden brown. Allow it to cool completely.

Whisk Eggs: In a medium saucepan, whisk together the large eggs, large egg yolks, and fine sugar until slightly thickened and pale.

Add Lemons: Stir in the freshly squeezed lemon juice and zest. This will fill your kitchen with a delightful aroma!

Heat Mixture: Over medium-low heat, add the butter, stirring constantly until it melts and the mixture thickens. This should take about 8-10 minutes. Be cautious not to let it boil; just heat it gently until it coats the back of a spoon.

Strain and Cool: Remove from heat and strain the mixture through a fine mesh sieve to eliminate any lumps. Let it cool slightly before pouring it into the prepared crust.

Bake: Pour the lemon curd into the cooled crust and bake for an additional 20–25 minutes until set but still slightly jiggly in the center. Don’t worry; it will firm up as it cools.

Cool Completely: Once baked, let the tart cool on a wire rack. After it’s at room temperature, chill in the refrigerator for at least 2 hours.