1. Prepare the Crust:

• In a large bowl, whisk together the flour, sugar, and salt.

• Cut in the cold butter using a pastry cutter or your fingers until pea-sized pieces form.

• In a small bowl, stir together the egg yolk and ice water.

• Stir the egg yolk mixture into the flour mixture until the dough just comes together; gently knead.

• Form the dough into a disc, wrap tightly with plastic wrap, and refrigerate for at least 1 hour (or up to 3 days).

2. Roll and Chill the Crust:

• On a lightly floured surface, roll the chilled dough into an 11-inch circle.

• Transfer to a 9-inch tart pan, press into the pan, and trim the edges.

• Fold the overhang inward, pressing it against the sides for a thicker edge.

• Refrigerate for 1 hour (or freeze for 30 minutes).

3. Blind Bake the Crust:

• Preheat oven to 400°F (200°C) during the last 20 minutes of chilling.

• Line the crust with parchment paper; fill with baking weights or dried beans.

• Bake until edges are lightly golden, 10-12 minutes.

• Remove weights and parchment; prick the bottom with a fork.

• Bake until golden brown all over, 8-12 minutes more. Cool to room temperature.

4. Make the Lemon Filling:

• In a medium saucepan, whisk together the sugar, cornstarch, flour, and salt.

• Gradually whisk in 1 1/2 cups of cold water until smooth.

• Cook over medium heat, stirring frequently, until boiling (about 5 minutes).

• Boil for 1 minute, stirring constantly, then remove from heat.

5. Temper the Egg Yolks and Finish the Filling:

• In a small bowl, whisk the egg yolks.

• Slowly add 1/4 cup of the hot sugar mixture to the yolks while whisking (tempering).

• Gradually stir the tempered yolk mixture back into the saucepan.

• Cook over medium heat, stirring constantly, until a thermometer reads 175°F to 180°F (79°C to 82°C), 1-2 minutes.

• Remove from heat; stir in the butter, lemon juice, and zest until butter melts.

6. Chill the Tart:

• Pour the warm filling into the cooled crust.

• Let cool for 15 minutes at room temperature.

• Press plastic wrap directly onto the filling’s surface.

• Refrigerate for at least 4 hours, or preferably overnight.

7. Make the Whipped Cream Topping:

• In a medium bowl, whisk together the heavy cream, sugar, and vanilla extract.

• Whisk until stiff peaks form, 1-2 minutes.

8. Assemble and Serve:

• Spread the whipped cream over the chilled tart.

• Serve with fresh berries, if desired.