In a mixing bowl, combine all-purpose flour, powdered sugar, and a pinch of salt. Cut in cold, cubed unsalted butter until the mixture resembles coarse crumbs, about 5-7 minutes.

Add the egg yolks and 2-3 tablespoons of ice water to the mixture. Stir gently until the dough begins to come together. Wrap the dough in plastic wrap and chill in the refrigerator for 30 minutes.

After chilling, roll out the dough to about 1/8-inch thickness. Transfer the rolled dough to a 9-inch tart pan, pressing into the edges. Trim excess dough and refrigerate the crust for another 15 minutes.

Preheat the oven to 350°F (175°C). Line the chilled tart shell with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove the parchment and weights and bake for an additional 5-7 minutes.

In a bowl, whisk together the eggs and granulated sugar until pale and fluffy, about 2-3 minutes. Gradually add the fresh lemon juice and zest, heavy cream, and vanilla extract, whisking until smooth.

Carefully pour the lemon filling into the pre-baked crust. Bake at 350°F (175°C) for 25-30 minutes, checking for a slight jiggle in the center.

Allow the tart to cool at room temperature for about 1 hour, then refrigerate for at least 2 hours before serving.