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1
Place flour, butter, and confectioners' sugar in food processor; process until mixture resembles bread crumbs. Add egg yolk and 1 to 2 tablespoons cold water, and process until mixture forms a dough. Mold dough into 2 flat shapes, wrap in plastic wrap, and chill for 20 minutes.
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2
Roll out pastry to 1/8 inch thick (3mm), and line a 9- or 10-inch (24 cm) tart pan. Patch any cracks with extra dough and chill the crust in the freezer for 20 minutes.
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3
Preheat oven to 350 degrees F (175 degrees C).
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4
Line pastry with foil, fill the foil with a little raw rice, and bake in preheated oven for 15 minutes. Remove foil and rice, and continue baking until pastry is a light golden color.
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5
In a mixing bowl, mix together eggs, superfine sugar, lemon zest, lemon juice, and cream. Do not over beat. Pour the mixture through a strainer. Place the tart pan on a baking sheet, and carefully pour the lemon mixture into the baked pastry crust.
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6
Bake until the tart is nearly set, about 20 minutes. The filling will be runny in the center, and will set when cool; don't over cook, or cracks will appear. Cool and serve.
