1-First, whisk together the egg yolk and cream in a small bowl until well combined. In another bowl, mix the flour, salt, and sugar, then cut in the cold butter until the mixture looks crumbly like coarse sand.

2-Next, add the egg yolk and cream mixture to the flour blend and stir to form a dough. Wrap the dough and chill it in the fridge for about 30 minutes to make it easier to handle.

3-After chilling, roll out the dough on a lightly floured surface and press it into a 9-10 inch tart pan, making sure it covers the bottom and sides evenly. Pop the pan into the freezer for 15 minutes to firm up the crust, then bake it at 375°F (190°C) for 20 minutes until golden.

4-While the crust bakes, heat the lemon juice, zest, butter, and sugar in a saucepan over medium heat until melted and bubbling. Slowly beat in the eggs and yolks, stirring constantly to avoid lumps.

5-Cook the mixture until it thickens and coats the back of a spoon, which takes about 5-10 minutes. Pour this warm lemon curd into the baked crust and bake again at 350°F (175°C) for 10 minutes to set it perfectly.

6-Let the tart cool to room temperature, then chill it in the fridge for at least 2 hours. This step helps the flavors meld and makes slicing easier. Prep time is about 20 minutes, cooking takes 40 minutes, chilling needs 2 hours, and the total time is around 3 hours.