If not serving right away, chill it for 1 hour and then wrap it in plastic refrigerate overnight or freeze. Let cool on a wire rack until the tart is room temperature, about 1 hour. Return the tart to the oven and bake until the filling jiggles slightly when the pan is nudged, about 20 min. (Don’t overwhisk or the filling will have a foamy top when baked.) In a small bowl, lightly beat together the eggs and vanilla and then add to the lemon mixture. Pour in the lemon juice and whisk until blended and the sugar is dissolved. Make the filling and finish the tart: In a medium bowl, whisk together the sugar, flour, lemon zest, and salt.Set the pan on a wire rack to cool while you prepare the filling. Prick the bottom of the crust lightly with a fork (but don’t pierce through it) and continue to bake until the shell is golden brown, another 5 to 8 min. Bake until the sides are golden and the bottom no longer looks wet, 15 to 20 min. Put the crust in the oven and immediately reduce the oven temperature to 400☏. Line the frozen crust with foil and fill it with pie weights or a mix of raw rice and dried beans. Position a rack in the middle of the oven and heat the oven to 425☏. Cover and freeze until the tart shell is very firm, at least 30 minutes. Run the rolling pin over the top of the pan to trim the dough so that it’s level with the top of the pan. Using lightly floured fingertips, gently press the dough into the corners and against the sides of the tart pan. Use a dough scraper or a spatula to loosen the rolled dough carefully roll it up around the pin and unroll it over a 9-1/4-inch tart pan with a removable bottom. Lift and turn the dough several times as you roll to prevent sticking dust the work surface and the rolling pin with flour as needed. Roll the chilled dough into a 12-inch round. Lightly dust your work surface and rolling pin with flour. Wrap the dough and refrigerate until well chilled, at least 1 hour or up to two days. Dump the dough onto a large piece of plastic wrap and shape into a flat disk about 4 inches in diameter.
Pulse briefly until the dough forms a loose ball. Add the egg yolk and drizzle the water over the mixture. Add the chilled butter pieces and pulse until the butter is no bigger than small peas (about 1/4 inch). Make the crust: Combine the flour, confectioners’ sugar, and salt in a food processor.
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