Glossy Lemon Tart

Making the Tart

In a large bowl, combine the flour, powdered sugar, and salt. Add the cold cubed butter, mixing until the mixture resembles coarse crumbs.
Stir in the egg yolk, then add cold water, one tablespoon at a time until the dough comes together.
Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
Preheat your oven to 350°F (175°C).
On a floured surface, roll out the chilled dough to fit a 9-inch tart pan.
Line the crust with parchment paper and fill with pie weights. Bake for 15 minutes, then remove weights and bake for another 10 minutes.
In a medium bowl, whisk together the eggs and granulated sugar until well blended. Stir in the fresh lemon juice and lemon zest.
Gently fold in the heavy cream until the filling is smooth.
Pour the lemon filling into the cooled tart shell.
Bake for 25-30 minutes until the filling is set but still slightly jiggly.
Let the tart cool to room temperature, then refrigerate for at least 2 hours.
In a small saucepan, combine water, sugar, cornstarch, lemon juice, and lemon zest; whisk until smooth.
Bring the mixture to a boil over medium heat, stirring constantly until thickened.
Pour the cooled glaze over the set lemon tart and spread evenly.
Chill again for another 30 minutes before serving.
Slice and serve chilled.