In a large mixing bowl, combine all-purpose flour, powdered sugar, and salt. Cut in cold, cubed unsalted butter until the mixture resembles coarse crumbs. Stir in egg yolks and ice water, mixing until the dough just comes together. Shape into a disc, wrap in plastic wrap, and chill for at least 30 minutes.

Preheat your oven to 350°F (175°C). Roll out the chilled dough into a circular shape. Fit into a tart pan, trim excess dough, and poke with a fork. Pre-bake for 15-20 minutes until golden brown, then remove to cool.

In a medium bowl, whisk together eggs and granulated sugar until pale and fluffy. Gradually blend in lemon juice, lemon zest, heavy cream, and a pinch of salt until smooth.

Pour the lemon filling into the pre-baked shell. Bake for 25-30 minutes until the center is just set with a slight jiggle.

Let the tart cool on a wire rack for about an hour. Cover with plastic wrap and refrigerate for at least 2 hours before serving.