Preparing your French Lemon Cream Tart is straightforward if you follow these clear steps:

Making the Tart Crust

1. Preheat the Oven: Preheat your oven to 350°F (175°C).
2. Mix Dry Ingredients: In a mixing bowl, combine flour, powdered sugar, and a pinch of salt.
3. Add Butter: Cut in the chilled butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
4. Incorporate Egg Yolk: Add the egg yolk and cold water, mixing until the dough just comes together.
5. Shape the Dough: Form the dough into a disc, wrap in plastic wrap, and refrigerate for 30 minutes.
6. Roll Out Dough: On a floured surface, roll the chilled dough into a circle that is about 12 inches in diameter.
7. Transfer to Tart Pan: Carefully place the dough into a 9-inch tart pan, pressing gently into the corners, and trim any excess.
8. Blind Bake: Line the crust with parchment paper and fill it with pie weights. Bake for 15 minutes. Remove the weights and parchment, then bake for another 10 minutes or until golden brown. Let it cool.

Preparing the Lemon Cream Filling

9. Whisk Ingredients: In a medium bowl, whisk together the sugar, lemon zest, and lemon juice until well combined.
10. Add Eggs: Add the eggs to the mixture and whisk until smooth.
11. Incorporate Cream: Stir in the heavy cream and melted butter until fully combined.
12. Strain Mixture: For a smoother texture, strain the mixture through a fine sieve to remove any lumps and zest.

Baking the Tart

13. Pour Filling: Pour the lemon cream filling into the cooled tart shell.
14. Bake: Reduce the oven temperature to 325°F (160°C) and bake for 20-25 minutes, until the filling is set but slightly jiggly in the center.
15. Cool and Chill: Allow the tart to cool to room temperature. Refrigerate for at least 2 hours to set fully.