In a large mixing bowl, combine all-purpose flour, powdered sugar, and a pinch of salt. Cut in the cold, cubed unsalted butter using a pastry cutter until the mixture resembles coarse crumbs. In a separate bowl, whisk together egg yolks and ice water; gradually add this to the flour mixture, stirring until a dough forms. Press the dough into a tart pan evenly and refrigerate for about 30 minutes.

Preheat your oven to 350°F (175°C). Once the crust has chilled, gently poke the bottom with a fork to prevent bubbling. Line the crust with parchment paper, fill with baking weights or dried beans, and bake for 15 minutes. Remove the weights and parchment, then bake the crust for an additional 10-15 minutes, or until golden brown. Allow cooling completely before adding the filling.

While the crust cools, prepare the lemon filling. In a mixing bowl, whisk together the eggs and granulated sugar until fully blended. Add fresh lemon juice, lemon zest, and a pinch of salt, mixing well to incorporate. Next, blend in the heavy cream and vanilla extract until the mixture is smooth and creamy, ensuring there are no lumps.

Pour the lemon filling into the cooled crust, spreading it evenly with a spatula. Place the tart in the oven and bake at 350°F (175°C) for 25-30 minutes. The edges should be set, with the center slightly jiggly. Keep an eye on it to avoid overbaking, which can cause cracks in the filling.

Once baked, remove the lemon tart from the oven and allow it to cool at room temperature for about 30 minutes. Transfer it to the refrigerator and chill for at least 2 hours, or until fully set. This chilling time enhances the flavors and ensures a smooth texture for your irresistible lemon tart.

When ready to serve, carefully dust the top of your chilled lemon tart with powdered sugar for a touch of elegance. Cut into slices and serve as is, or with a dollop of whipped cream or fresh berries for added flair. Enjoy this delightful tart that is sure to brighten your day!