Step 1: Prepare the Shortcrust Pastry

• • In a food processor or mixing bowl, combine flour, sugar, and salt.

• • Add cold, cubed butter and pulse (or rub with fingertips) until the mixture resembles breadcrumbs.

• • Mix in the egg yolk and gradually add cold water until the dough comes together.

• • Shape the dough into a disk, wrap in plastic, and refrigerate for 30 minutes.

Step 2: Bake the Tart Shell

• • Preheat the oven to 350°F (180°C).

• • Roll out the chilled dough on a lightly floured surface and fit it into a 9-inch tart pan.

• • Trim excess dough, prick the base with a fork, and line with parchment paper.

• • Fill with baking beans or pie weights and blind bake for 15 minutes.

• • Remove weights and bake for another 10 minutes until golden. Let it cool.

Step 3: Make the Lemon Curd

• • In a heatproof bowl, whisk eggs, sugar, lemon zest, lemon juice, and salt.

• • Place over a double boiler on medium heat, whisking continuously.

• • Gradually add melted butter while stirring until the mixture thickens (about 10 minutes).

• • Strain through a sieve for an ultra-smooth texture and let it cool slightly.

Step 4: Assemble the Tart

• • Pour the lemon curd into the cooled tart shell, smoothing the top.

• • Refrigerate for at least 2 hours until set.

Step 5: Serve and Enjoy

• • Garnish with powdered sugar, whipped cream, or fresh berries.

• • Slice and serve chilled for the best flavor.